An excellent cake to serve with coffee or tea. The tartness of the cranberries combine with the sweetness of the sponge cake to give it a lovely contrast of flavours and colours. If you are allergic to walnuts you can use any kind of nuts. This is Adelas pic and recipe 🙂
INGREDIENTS:
5 fresh small sized farm eggs
200 grams of sugar
250 grams of butter OR 200 ml of cooking oil
Rind of 1 small lemon
Rind of 1 small orange
375 grams of all purpose white flour (maida)
1 envelope of baking powder, (2.5 teaspoons)
1 cup of dried cranberries
1/2 cup of walnuts (to be put on top of the cake)
METHOD:
Heat the oven to 250. Beat the eggs very well and add the lemon and orange rind. Beat again and add the sugar and beat. Add the butter and beat again. Add the flour and baking powder. Mix well. Pour into a greased cake pan or a silicon one. Place the nuts on the top pressing slightly so they sink a bit into the batter.  Lower the oven temperature to 200. Bake for about 50-55 minutes till done.