Cranberry Cake

Cake

1. Line a 18cm/7" round deep, loose bottom cake tin with parchment and pre-heat the oven.
2. Put the butter and sugar into a large bowl and beat together until light and fluffy.
3. Beat in the eggs one at a time followed by the grated lemon rind.
4. Sieve the flour into the bowl and mix well.
5. Stir in the ground almonds and lemon juice.
6. Mix in the cranberries.
7. Tip the mixture into the prepared tin and smooth the top, pushing any exposed cranberries back into the mixture.
8. Bake for 50-55 minutes until a cocktail stick, pressed into the centre of the cake, comes out clean.
9. Allow the cake to cool in the tin for 15 minutes before turning out onto a wire rack.

Topping

1. Pre-heat the oven for the topping.
2. Sieve the icing sugar into a bowl.
3. Put the egg white into a large bowl and beat until stiff.
4. Continue beating, adding the icing sugar a spoon at a time.
5. Spread the topping over the top and sides of the cold cake.
6. Scatter the cranberries over the top.
7. Bake the cake for 5-10 minutes until the topping has set.
8. Tie a ribbon around the cake for decoration.