Difficulty: Medium - experience needed
Dietary guidance: v
200g caster sugar
1 tsp cinammon
5 medium eggs
200g self raising flour
200g ground almond or 1 shot amaretto
1 tsp baking powder
200g frozen cranberries
400g white chocolate
300ml double cream
White chocolate curls
Line 2x 20cm round baking tins with baking parchment. Preheat the oven to 160'.
Break up the white chocolate into a bowl. Bring the cream to a simmer over a low heat then pour over the chocolate stirring to melt.
Place in the fridge for around 4 hours until cool, then whip until light and fluffy.
In a seperate bowl whisk the butter, sugar and cinnamon until light and creamy, then whisk in the eggs one at a time.
Through a sieve gradually fold in the flour, almonds (or amaretto), baking powder and salt.
Add in the frozen cranberry and mix thoroughly.
Divide the mixture between the two tins and bake for 45-50 mins.
When the cakes have cooled, spread the icing over one then sit the second on top. Spread icing around the edge and the top of the cake.
Sprinkle with chocolate curls and dried cranberries.