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Cranberry torte with hot brandy toffee sauce

Celia Brooks Brown from Good Food Live
Celia Brooks Brown combines cranberries and cardamom in a delicious fruit and nut tart, served with an alcoholic toffee sauce

Cranberry torte with hot brandy toffee sauce

Method

1. Preheat the oven to 180°C/gas 4.

2. Rinse the cranberries under cold running water and drain well.

3. Grease and line the base of a 24cm springform cake tin. Place the cranberries in the tin, sprinkle with the pecans and half of the caster sugar and mix well.

4. Place the remaining caster sugar in a mixing bowl with the egg and beat until combined. Add the flour, melted butter and crushed cardamom seeds. Mix well and pour evenly over the cranberries. Sprinkle the granulated sugar over the top.

5. Bake in the preheated oven for 40-45 minutes.

6. To make the sauce, place the sugar, butter and cream in a saucepan over a low heat and beat together until the sugar is dissolved and sauce is bubbling. Remove from the heat and stir in the brandy.

7. Serve the cranberry torte hot or cold with the warm brandy toffee sauce.

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Serves: 10

Prep: 15 min
Cook: 50 min

Ingredients
500g fresh or frozen cranberries
75g Butter, melted, plus extra for greasing
150g Pecans, chopped
200g caster sugar
1 egg, beaten well
60g plain flour, sifted
1 tsp cardamom seeds, crushed
3 tbsp golden granulated sugar