Cranberry & yogurt loaf cake

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Grease a 900g loaf tin and line with baking parchment. Cream together the butter and sugar until pale and fluffy. Combine the beaten eggs, orange zest and juice and the vanilla; mix into the creamed butter in 3-4 pours, each time ensuring the liquid has been incorporated before adding the next glug. Fold in the flour, baking powder and mixed spice, then fold in the yogurt until you have a smooth batter.

Step 2

Transfer ¼ of the batter to the loaf tin. Scatter a handful of cranberries in a line over this layer, then fold the remaining cranberries into the remaining batter and transfer to the cake tin. Bake the cake for 50-55 minutes; once a skewer comes out clean, it’s cooked. Leave the cake in the hot tin to rest for 15 minutes before turning it out onto a wire rack to cool completely.

Step 3

For the topping, heat the cranberries, orange juice and caster sugar in a very small pan until half the fruits have popped and the rest are soft (about 5 minutes). Strain the liquid through a fine sieve over a bowl, reserving the solids. Mix 2-3 tbsp of the liquid with the icing sugar to make an icing similar in consistency to treacle. Stir the reserved solids into the remaining liquid. Pour and spread the icing over the cooled cake – some drips down the sides are good – and top with the cooled softened fruit.

Ingredient

Plain flour

250 grams 0.55 lbs
Unsalted butter

125 grams 0.28 lbs
Caster sugar

200 grams 0.44 lbs
Icing sugar

150 grams 0.33 lbs
Baking powder

1 tsp 1 tsp
Orange

0.5 0.5
Greek yogurt

100 grams 0.22 lbs
Vanilla extract

1 tsp 1 tsp
Mixed spice

2 tsp 2 tsp
British blacktail free range large egg

2 2
Fresh cranberries

150 grams 0.33 lbs

Cranberry & yogurt loaf cake

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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