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