Apple and Cranberry Torte

Ingredients:
Dry Mixture:
250ml flour
2ml salt
7.5ml baking powder
5ml cinnamon
zest of 1 orange

.

Wet Mixture:

125g unsalted butter, melted

80ml sugar

5ml vanilla extract

4 eggs at rook temperature

.

250g frozen cranberries

50ml Grand Marnier Liqueur

2 Granny Smith (or other apples of choice), peeled and chopped

Juice of 1 lemon

100g walnuts

.

Method:

Preheat the oven to 180C.

Mix the dry ingredients in a bowl.

In another bowl, mix the wet ingredients, whisking together.

Slowly add the dry ingredients to the wet mixture, a little at a time.

Soak the cranberries in warmed Grand Marnier Liqueur. Allow them to absorb as much of the liqueur as possible.

Soak the chopped apples in lemon juice to stop them oxidising and going brown.

Drain the fruits and add them to the batter along with the walnuts. Fold into the mixture to spread the fruit and nuts evenly.

Pour the mixture into a buttered 8 inch square baking dish and bake for 30 minutes at 180C.

Serve hot with whipped cream.