(for the cranberry jam)
300g fresh cranberries
zest & juice of one orange
(for the cake)
170g butter at room temperature
200g Liège syrup (sub this with 150g golden syrup if you haven’t got any)
a pinch of salt
1 1/2 tsp baking powder
a handful of almond flakes
(for the pine cones)
approx. 3 tbsp cake batter from above
150g chocolate cereals (Chocos)
1 large tbsp chocolate spread
icing sugar for decoration
Start by making the cranberry jam. Add cranberries along with the rest of the ingredients to a saucepan. Turn on the heat and let it simmer for five minutes, stirring every now and then until the cranberries have popped. Set aside to cool down.
Then make the cake. Preheat the oven to 180C/350F and grease an oven tray with butter.
In a large bowl, mix butter and sugar until fluffy. Add Liège syrup or golden syrup and mix well. Add the eggs one at a time.
Add dry ingredients and mix until you have a smooth batter. Pour three tbsp of batter into a separate muffin case, you will need this for the pine cone.
Pour half of the batter into the oven tray. Top with cranbery jam, then top with the remaining batter.
Bake the cake & muffin in the oven. Remove the muffin after 20 minutes, the cake should bake for another 40 minutes.
Meanwhile, prepare the pine cones. Crumble the cake and mix this along with the chocolate spread until smooth. Using your hands, shape it into three cylinders.
Stick the choco cereals into the cylinders, starting from the bottom towards the top – as you can see on the gif below. Chill the pine cones for 10 minutes in the freezer.
Arrange the pine cones onto the cake and dust with icing sugar. Serve with sour cream, whipped cream or vanilla ice cream.