Nigella's Cranberry Poundcake

subheading: Nigella’s Cranberry Pound Cake:

subheading: Recipe:

subheading: For the Cake:

187 grams cake flour-sifted (it’s about 1 ½ cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )

½ teaspoon baking powder

Pinch of salt

1 cup cranberries (fresh or thawed)

140 grams (5 oz.) white chocolate chunk

115 grams (½ cup) unsalted butter-softened at room temperature

300 grams sugar ( 1 and ½ cups)

½ cup heavy cream

½ cup mascarpone cheese

3 eggs

1 teaspoon vanilla extract

2 Tablespoons browned butter

subheading: Frosting:

56 grams (¼ cup) unsalted butter-softened

112 grams (4 oz.) cream cheese-softened

1 and ½ cups powdered sugar (or more to make it thick enough to spread on top of the cake)

1 teaspoon vanilla extract

subheading: Garnish:

handful dried cranberries

1 tablespoon vegetable oil

½ cup white chocolate chips

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