ORANGE & CRANBERRY CAKE
Description
I don't know about you but leftovers in the fridge just spurs my imagination! This gorgeous cake uses up leftover cranberry sauce, oranges I had bought for the mulled wine and the brandy cream and helped us toast the new year in!
I've used polenta and almond flour because I love a cake with a grainy texture but you can swap for self raising flour.
This is a lovely dessert cake and served warm makes a delicious pudding. But we are enjoying it just as much with a glass of fizz or a cup of tea.
Happy new year!
Ingredients
Instructions
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Heat oven to 180C
Rub a little butter over the base and sides of your 7" round springfrom cake tin, then line the base and sides with baking parchment.
Arrange the orange slices in a pattern at the bottom of the tin, set aside.
Mix the flours, salt, baking powder together and set aside.
Using a hand held mixer, beat the sugar and butter in a bowl till creamy. Add one egg at a time and beat till smooth.
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Add the flour mix a third at a time and continue to mix till smooth.
Now fold in the yoghurt and vanilla essence and the orange zest.
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Spoon in half the batter and smooth it down gently. Spoon over the cranberry sauce in a ring in the middle.
Spoon the remaining batter over it and smooth the top over.
Bake for 45/50 mins . Check they are done by pushing a skewer into the centre of the cakes – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven for a few more mins, then check again.
Release the spring form side and cool the cake slightly. Put a plate over it and turn it upside down. Peel off the paper gently.
Serve warm with brandy sauce as a dessert or enjoy with a coffee or tea or as I did - with a glazz of fizz. Cheers!!
