Cranberry cake
Preparationtime
4-5 hours
Portions
6-8 people
Requirements
- 75 g butter
- 75 g honey
- 1 dl buttermilk
- Pinch of salt
- 100 g dried cranberries
- 1 teaspoon Ras al Hanout (or ferry)
- 2 eggs
- 225 g self rising flour
Preparation
Melt the butter and mix it with the honey, buttermilk, salt, Hanout and cranberries. Beat the eggs and mix this with the butter mixture and the sifted flour. Pour this into a springform pan. Fill the slow cooker with a layer of boiling water (approx. 2 cm) and place the mould in the middle of the inner pan. Turn on the HIGH setting. The cake will be ready after 4 hours. Bon appetit!
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