About this recipe:A light and moist cake that is a nice change of pace round Christmas. Fresh cranberries and buttermilk make this a treat!
6 egg whites
400g caster sugar
250ml olive oil
250g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
120g chopped fresh cranberries
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 180 C / Gas 4. Spray a 23cm Bundt cake tin with cooking spray, and dust with flour.
In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
In a separate bowl, mix the flour, bicarb, salt, cinnamon and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared cake tin.
Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.
For a blueberry cake
This cake is also good with blueberries, if cranberries are out of season. If using blueberries, omit cinnamon and cloves.
Instead of the Bundt tin, you can use 2 (23cm) round cake tins or 2 (20cm) round cake tins. Adjust baking time as needed.