An easy, delicious, moist cake, which uses up christmas leftovers and is perfect to toast in the new year.


Servings: 10


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!



  1. 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. 


  2. 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. 


  3. 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!!

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