Pour the batter over the top of the fruit and bake for about 50-60 minutes until the top is golden brown and a skewer in the middle comes out clean. Allow to cool slightly, then run a palette knife along the edge to loosen, and carefully turn on to a serving plate. Grate the orange zest over the top and serve warm cut into wedges with ice cream if you like.
Ingredients
- pecan halves 75g
- butter 220g
- cranberries 300g
- demerara sugar 50g
- eggs 2, large
- golden caster sugar 200g
- plain flour 140g
- fine salt 1/2 tsp
- ground cinnamon 1/2 tsp
- orange 1, zested to serve
- ice cream to serve
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. Meanwhile, toast the pecans in a hot, dry pan until they smell nutty. Generously butter the bottom and sides of a 18-20cm square baking dish or tin.
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Step 2
Line the base of the dish with the pecan halves and cranberries and scatter with demerara sugar. Melt the remaining butter in the microwave or a small pan. Beat the eggs and caster sugar together with an electric whisk or stand mixer for a minute or so until pale and slightly thickened. Carefully fold in the dry ingredients with a large metal spoon, followed by the melted butter.
-
Step 3
Pour the batter over the top of the fruit and bake for about 50-60 minutes until the top is golden brown and a skewer in the middle comes out clean. Allow to cool slightly, then run a palette knife along the edge to loosen, and carefully turn on to a serving plate. Grate the orange zest over the top and serve warm cut into wedges with ice cream if you like.
Nutritional Information
- Kcals 486
- Fat 30.6g
- Saturates 15.3g
- Carbs 4.6g
- Sugars 33.1g
- Fibre 2.9g
- Protein 4.7g
- Salt 0.9g
