• 500g cranberries-fresh (or frozen)

  • 200g caster sugar

  • 150g chopped pecans

  • 1 well beaten egg

  • 60g sifted plain flour

  • 75g butter, melted

  • 1 tsp cardamom seeds, crushed in a mortar

  • 3 tbsp golden granulated sugar

  • Sauce:

  • 180g dark brown sugar

  • 120g butter

  • 120ml double cream

  • 3 tbsp brandy


  • 1.

    Preheat oven to 180C. Wash cranberries and drain well. Grease and baseline a 24cm springform cake tin. Place cranberries in tin. Sprinkle with half the sugar and pecans and mix well. Beat remaining sugar with egg until well mixed. Add flour, melted butter and cardamom.. Mix well and pour evenly over cranberries. Sprinkle granulated sugar evenly over the top. Bake for 40-45 minutes. Serve hot or cold with hot brandy-toffee sauce.

  • For the sauce:

  • 1.

    Beat sugar, butter and cream together until sugar is dissolved and sauce is bubbling. Take off the heat and stir in brandy. Serve warm with cranberry torte.

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