This cake looks like a lot of work has gone into it, but it takes only about 10 minutes to get it oven-ready. When I put the cranberries on top I thought it looked like an awful lot of berries but they bake down so don’t panic!
I served the cake at room temperature with some thick cream, but it would also be lovely served warm as dessert with cream, custard or ice cream. So many options! It might have come late in the year but this would easily make my top 3 cakes of the year – it is that good!
Wishing all my lovely readers a wonderful Christmas – eat, drink and be merry...but most of all eat cake!
250g unsalted butter, at room temperature
250g caster sugar
100g ground almonds
50g plain flour
3 tablespoons caster sugar
25g shelled pistachios (unsalted), roughly chopped