Cranberry and Toffee Torte

Preheat the oven to 180°C/gas mark 4. Grease the 20cm-diameter springform cake tin.

Put the cranberries in a non-stick pan with the orange juice and zest, and mix well. Cook them for about 3-4 minutes, until the cranberries pop. 

Put the just-cooked cranberries into the prepared cake tin. Sprinkle with half the sugar and the pecans, and mix well.

In a bowl, beat the remaining sugar with the egg until well mixed.  

Add the flour and melted butter to make a smooth batter. Pour this over the cranberries in the tin and bake for 40-45 minutes.

To make the toffee sauce, heat the sugar, butter and cream together until the sugar has dissolved and the sauce is bubbling.

 Take off the heat and serve warm. 


Serves 8


  • 500g cranberries, fresh or frozen
  • Juice and grated zest of 1 orange
  • 200g caster sugar
  • 150g shelled pecan nuts (chopped)
  • 1-2 eggs, well beaten
  • 60g plain flour, sifted
  • 75g butter, melted
  • Crème fraîche, to serve
For the toffee sauce
  • 180g dark brown sugar
  • 120g butter
  • 120ml double cream