Ingredients for the syrup
- 100 g cranberry juice
- 70 g orange juice
- 130 g sugar
To prepare the syrup
Bring all of the ingredients to the boil and leave to cool.
Ingredients for the cake
- 75 g cranberries
- 50 g raspberry vinegar
- 255 g sugar
- 3 ½ eggs
- 1 unwaxed lemon,
- grated zest
- 1 unwaxed lime,
- grated zest
- 38 g sour single cream
- 75 g soft butter
- 75 g passion fruit puree
- 165 g flour
- 75 g almond flour
- 8 g baking powder
To prepare the cake
Marinate the cranberries in raspberry vinegar overnight.Using the whisk on a food processor, beat the sugar with the eggs and grated citrus zest for 15 mins. until fluffy.Gradually add the single cream, butter and then the passion fruit puree to the egg mixture, mix with the flat beater. Then fold in the flourand almond flour with the baking powder.Drain the cranberries and add to the mixture last.Line the cake tin with baking paper and transfer the cake mixture to the tin.Bake in the oven for 12 mins. at 180 °C (convection) and a further 30 mins. at 150 °C. Remove the cake from the tin, leave to cool ona rack and drizzle 2–3 times with the syrup.