Cranberry Orange Cake
A wonderfully fresh and moist cake for the holiday season. This cranberry orange cake is sure to be a hit.
Servings: 12 people
Ingredients
- 200 grams all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 200 grams granulated sugar
- 2 tsp orange zest
- 200 grams Greek yogurt
- 4 medium eggs
- 2 tbsp orange juice
- 100 grams sunflower oil
- 150 grams dried cranberries
Glaze
- 100 grams powdered sugar
- 2-3 tbsp orange juice
Equipment
- For a 10-inch/25 cm loaf pan
Instructions
- In a bowl, combine the flour, baking powder, salt, sugar, and orange zest. Stir together.
- In a second bowl, whisk together the Greek yogurt, eggs, orange juice, and sunflower oil.
- Pour the wet ingredients into the flour mixture and stir just until the dry ingredients are incorporated.
- Add the cranberries and gently fold them evenly through the batter.
- Pour the batter into a loaf pan lined with parchment paper. Bake for 55-60 minutes at 350°F/175°C (conventional oven).
- Once the cake has cooled, make the glaze by stirring together the powdered sugar and orange juice. Pour it over the cake.
How to store
Stored well wrapped at room temperature, the cranberry orange yogurt cake will keep for 4–5 days. You can also freeze it for up to 3 months.