Cranberry, orange and almond cake - recipe

Ingredients

Recipe , Cake 2 , Christmas , Orange , Almond , Cranberry

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1
Preheat the oven to 180ºC (160°C fan, gas mark 4). Cream the butter and sugar until light and fluffy. Beat in the eggs and yolk, one at a time, followed by the orange juice and zest.

For this step you'll need:
- 225g Butter (unsalted)
- 225g Unrefined golden caster sugar
- 4 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 75ml Orange juice fresh
- 1 Orange zest finely grated
2
Sift in the flour and baking powder and gently fold into the mixture with the cranberries.

For this step you'll need:
- 225g Self-raising white flour
- 1tsp Baking powder
- 110g Cranberries
3
Spoon into a 20cm/8 inch greased lined cake tin. Scatter the almonds on top.

For this step you'll need:
- 75g Almonds (flaked)
4

Bake for 50-60 minutes.
5

Leave to cool in the tin for a few minutes then finish cooling on a wire rack. This cake keeps well in an airtight container for up to 5 days.
6
Just before serving sift over the icing sugar.

For this step you'll need:
- Unrefined golden icing sugar for dusting

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Cranberry loaf cake ⇒