Cranachan raspberry cake

A gorgeous twist on a classic Scottish dessert

Although cranachan is more suited to the summer, this cake uses frozen berries, which are easily found in the colder months.

INGREDIENTS
150 g butter, softened
50 g brown sugar
3 large free-range eggs
100 ml Scottish honey
50 ml whisky
250 g self-raising flour
50 g Scottish oats
250 g frozen raspberries
100 g granola

METHOD
Line a 20cm cake-tin base with baking paper. Preheat an oven to 180C/gas 4. In a large bowl, cream the butter and sugar till fluffy, then beat in the eggs, honey and whisky. (Don't worry if it curdles – just add a little flour.)

In another bowl, sieve the flour, then mix in the oats. Fold the flour mix into the butter mixture, then spoon half the mix into the baking tin. Top with berries, then remaining cake mixture. Sprinkle over the granola, and bake for 20 minutes.

Lower the oven to 170C/gas 3, and bake for a further 40–50 minutes or until a skewer comes out clean. If the granola starts to catch, cover with foil. Allow to cool slightly on a wire rack before serving.