FOR THE CRANBERRIES:
50 g unsalted butter
150 g sugar
175 g cranberries, fresh or frozen (I use a little bit more)
FOR THE CAKE:
125 g unsalted butter
125 g sugar
125 g self-rising flour
Pinch of salt
1 teaspoon cinnamon
2 large eggs
1-1 ½ tbsp. whole milk
Preheat the oven to 350°F (180°C).
To cook the cranberries, melt the butter in a tarte tatin dish over medium heat. Add sugar and stir until dissolved. Add cranberries; stir to cover the cranberries with the glossy syrup. Set aside.
To make the cake, place the flour, sugar, cinnamon, butter, and eggs in a food processor and blitz to combine. Add the milk. (if you do not have a food processor, you can make it by hand). Pour the butter over cranberries and place immediately in the oven. Bake for 30 minutes or until golden. Serve warm.
Source: Lawson, Nigella How to Be a Domestic Goddess
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