Cranberry & orange drizzle cake

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.