Ingredients
serves 10- 250g self-raising flour
- 15g cornflour
- ¾ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp sea salt
- Zest of 1 orange, grated
- 80g fresh or dried cranberries
- 55ml vegetable oil
- 80ml soya milk
- 120g caster sugar
- 60ml orange juice
Icing
- 45g icing sugar, sieved
- Juice of 1 lemon
Directions
Cooking mode
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- Preheat the oven to 180°C. Line a loaf tin with baking paper.
- If using dried cranberries, soak them in boiling water for 5–10 minutes. Drain and set aside.
- In a large bowl, mix together the flour, cornflour, baking powder, bicarbonate of soda and salt.
- In a measuring jug, combine the oil, milk and sugar. Stir in the orange juice, ¾ of the zest and cranberries.
- Add to the dry ingredients and mix until just combined. Pour the batter into the loaf tin.
- 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.
- Combine all the icing ingredients in a small bowl, adding a little lemon juice 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.
■ every day is treat day ■