Cranberry and orange cake

treats
Cranberry and orange cake

Ingredients

serves 10
  • •250g self raising flour
  • •15g cornflour
  • •¾ tsp baking powder
  • •½ tsp bicarbonate of soda
  • •½ tsp salt
  • •Zest of 1 orange, grated
  • •80g fresh or dried cranberries
  • •55ml vegetable oil
  • •80ml soya milk
  • •120g caster sugar
  • •60ml orange juice
  • •45g icing sugar
  • •Juice of 1 lemon

Directions

  1. 1. Preheat oven to 180°C. Line loaf tin with baking paper.
  2. 2. If using dried cranberries, soak them in boiling water for 5-10 minutes. Drain and set aside.
  3. 3. In a large bowl, mix together the flour, cornflour, baking powder, bicarbonate of soda and salt.
  4. 4. In measuring jug, combine the oil, milk and sugar. Stir in the orange juice, 3/4 of the zest and cranberries.
  5. 5. Add to the dry ingredients and mix until just combined. Pour the batter into the loaf tin.
  6. 6. Bake for 45-50 minutes, until lightly browned and a skewer inserted in the centre comes out clean. Leave to cool completely on a wire rack before icing.
  7. 7. To make the icing, combine powdered sugar with lemon juice, adding a tablespoon at a time until the consistency is liquid enough to drizzle on top. Drizzle the cake with icing and sprinkle the remaining orange zest on top.
Baker Beanie Author

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