Cranberry Cake

Heat the oven to 170°C, (fan 150°C, gas mark 3). Grease a large 3lb loaf tin.

Beat the butter, half the sugar, nutmeg and salt in a mixing bowl until creamy. Split the vanilla pod and scrape out the seeds into the mixture.

Beat in the egg yolks one at a time until the mixture is smooth.

Stir together the ground almonds, flour, baking powder and cranberries in a bowl. Add half the mixture to the mixing bowl and stir well.

Whisk the egg whites with the remaining sugar until stiff but not dry and fold into the mixture until incorporated. Gently stir in the remaining flour mixture.

Spoon into the loaf tin and bake for 1 hour 30 until risen and golden. Insert a skewer into the centre of the cake, which should come out clean.

Cool in the tin for 10 minutes, then turn out onto a wire rack to cool.

Dust lightly with icing sugar to finish.