• 200 g unsalted English butter by Sainsbury's, softened
  • 200 g Fairtrade white caster sugar by Sainsbury's
  • 1 tsp Fairtrade ground cinnamon by Sainsbury's
  • 4 medium British free-range Woodland eggs by Sainsbury's
  • 200 g Sainsbury's self-raising flour
  • 100 g ground almonds by Sainsbury's
  • 1 tsp baking powder
  • 100 g dried sweetened cranberries, chopped
  • 2 tbsp semi-skimmed milk
  • 300 ml pot double cream by Sainsbury's
  • 400 g cook's Belgian white chocolate by Sainsbury's, broken up
  • 1 tbsp icing sugar
  • 3 tbsp pomegranate seeds
  • 1 tbsp white chocolate curls, shaved from a chocolate bar with a vegetable peeler


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Line 2x20cm round cake tins with baking parchment.

  2. 2

    In a large bowl, beat the butter, sugar and cinnamon until light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the flour, almonds and baking powder, then stir in the cranberries and milk.

  3. 3

    Divide the mixture between the tins, then level. Bake for 30 minutes, until golden and beginning to shrink from the sides of the tin. Cool on a wire rack.

  4. 4

    Meanwhile, make the icing. Pour the cream into a pan and bring to a simmer over a low heat. Pour over the chocolate, stirring to melt in the residual heat. When melted, cool slightly then chill in the fridge for 1½ hours, until the mixture is cold and has a thick spreading consistency. Whip with an electric hand mixer until light and fluffy.

  5. 5

    Sandwich the two cakes together with some of the icing, then cover the whole cake with the remaining icing, creating texture with a palette knife. Sprinkle over the pomegranate seeds and chocolate curls and sift on the icing sugar.

Nutritional Details

Each serving provides
  • Energy 2726kj 651kcal 33%
  • Fat 44.0g 63%
  • Saturates 23.9g 120%
  • Sugars 40.7g 45%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 1989kj/475kcal

Each serving provides

38.9g carbohydrate 1.5g fibre 6.9g protein

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