Waitrose and Partners
Cranberry & orange drizzle cake

Cranberry & orange drizzle cake

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves10
  • CourseCake
  • Prepare10 mins
  • Cook1 hr
  • Total time1 hr 10 mins

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Ingredients

  • 225g unsalted butter, at warm room temperature
  • 225g golden caster sugar
  • 4 British Blacktail Medium Free Range Eggs
  • 175g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds
  • 1 Finely grated zest and juice of large orange
  • 175g fresh cranberries
  • 50g granulated sugar

Method

  1. Preheat the oven to 170ºC gas mark 3 and grease and base-line a 1kg loaf tin.

  2. Place the butter, caster sugar and eggs together in a large mixing bowl. Sift in the flour and baking powder and add the ground almonds and orange zest then beat until just thoroughly mixed, taking care not to overbeat. Fold in the cranberries.

  3. Spoon into the prepared tin and level the surface. Bake for 50-60 minutes until well risen and a metal skewer emerges clean from the centre of the cake.

  4. As soon as the cake comes out of the oven sprinkle the top with the granulated sugar and pour over the orange juice to soak the sugar. Leave to cool in the tin.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,734kJ/ 415kcals

Fat

24g

Saturated Fat

13g

Carbohydrates

43g

Sugars

30g

Fibre

2.2g

Protein

6.1g

Salt

0.4g

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Overall rating (4/5)

4 out of 5 stars1 rating