Orange cranberry cake
This bright and festive Cranberry Orange Cake combines tart fresh cranberries with vibrant orange zest in a moist, buttery cake. Perfect for holiday entertaining or winter celebrations, each slice features bursts of cranberry balanced with sweet citrus notes.
Nutrition
Calories: 175kcalCarbohydrates: 17.4gProtein: 2.7gFat: 10.8gSaturated Fat: 5.5gSodium: 38mgSugar: 12.8gVitamin C: 3.4mg
Ingredients
- 175 g butter
- 175 g soft brown sugar
- 160 g gluten free self-raising flour
- 30 g ground almonds
- 3 eggs
- 100 g fresh cranberries, chopped Plus a few extra whole, for decoration
- 1 orange
- 1 tsp cinnamon
- 60 g icing sugar
Instructions
- Grease and line a small loaf tin, and preheat the oven to 180C.
- Whip the butter and sugar together until they form a light and fluffy mixture.
- Beat the eggs one by one, adding a small amount of flour each time to prevent curdling.
- Fold in the rest of the flour, ground almonds, and cinnamon.
- Grate in the zest of the orange and squeeze in the juice from half the orange (reserve the other half for the icing).
- Gently stir in the cranberries.
- Spoon the mixture into the tin, and bake for about an hour, or until golden and a skewer comes out clean.
- Turn out onto a wire rack, and leave to cool.
- To make the icing, mix the sifted icing sugar with as much of the orange juice as you need to make it runny enough for decorating.
- Use a spoon or piping bag to zig-zag the icing across the cake.
- Caramelize the cranberries by adding to a pan with 1 tbsp brown sugar and 100ml of orange juice or water. Heat until the sugar dissolves and the cranberries start to break down.
- Leave to cool, then spoon the cranberries over the top of the cake.
- Serve straight away, or keep for several days in an airtight container.
Notes
- Add the cranberries just before serving, if you store the cake first.
- Freezing the cake can keep it up to a month.
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