Chocolate cake with red wine cranberries
Serves 4 Ingredients:
220 g plain flour
1 sachet baking powder
40 g unsweetened cocoa powder
130 g sugar
1 pinch of salt
1 sachet vanilla sugar
200 g butter
4 eggs
200 g red wine cranberries
To serve: Icing sugar and more cranberries
Preparation:
1. Preheat the oven to 180 °C top and bottom heat or 160 °C if fan assisted.
2. Sift all the dry ingredients for the cake into a bowl. Add the eggs and butter gradually using a hand mixer, then carefully fold in the cranberries.
3. Grease and flour a loaf tin (11 x 25 cm). Pour in the mixture, smooth the top and place in the lower half of the oven. After about 15 minutes, make a lengthwise cut in the centre with a sharp knife and bake for a further 45 minutes.
4. After cooling, remove the cake from the tin, top with red wine cranberries and dust with icing sugar.