- 4 large oranges
- Pomegranate
- 250g fresh cranberries
- Cinnamon stick
- 500ml cranberry juice
- 200g sugar
- Gently heat the cranberry juice, sugar and cinnamon stick until the sugar dissolves. Add the cranberries and simmer gently for 15-20 minutes until the berries are tender. Allow to cool
- Peel the oranges, remove all the white pith and slice thickly; place in a bowl with the pomegranate seeds
- Add the cranberries and some of the juice, but retain about 300ml with the cinnamon stick and set aside
- Allow to infuse for at least an hour before serving.
Spiced Almond Cake
- 70g polenta
- 300g sugar
- 225g ground almonds
- 2 tsp baking powder
- 200ml light vegetable oil (I use sunflower oil – organic or cold pressed)
- 5 eggs
- 5 cloves
- 2 star anise
- Line a baking tin, 30 x 20cm, with baking parchment and pre-heat the oven to 180ºC (gas mark 4)
- Mix the polenta, ground almonds, sugar and baking powder; stir in the oil and beaten eggs. Pour into the tin and bake for 20-25 minutes until the cake is set
- Leave to cool in the tin, cut into squares and transfer to a serving dish
- Add the cloves and star anise to the cranberry juice and cinnamon stick (retained from cooking the cranberries). Heat gently and reduced to about 150ml
- Allow to cool slightly and then pour over the almond cake.
- If you can, leave for a while to let the flavours infuse before serving with the fruit salad
Note
You can replace the cranberry juice with orange juice.
Inspired by a recipe from Denis Cotter
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