"This is a very generous cake; the addition of yogurt gives a tanginess and a light and fluffy texture. I have decorated the cake with some dried orange slices, and sugar-coated cranberries and rosemary for a festive look. To sugar coat the cranberries and rosemary, simply lightly beat an egg white, dip in the cranberries and rosemary then douse in caster sugar and leave to dry overnight."
Ingredients
- 335g flour
- 4 level tsp baking powder
- Pinch of salt
- 275g caster sugar
- Zest of 1 orange
- 35ml orange juice
- 250ml natural yoghurt
- 2 large eggs
- 165ml sunflower oil
- 375g cranberries
- 1 tbsp flour
For the icing
- 200g cream cheese
- 100g Irish yogurt crème fraiche
- 50g very soft butter
- 150g of icing sugar sieved
- 1 tbsp of orange juice or if you have it orange blossom water.
Method
- Pre-heat the oven to 180 degrees/gas 3. Line a 22cm/9inch springform tin.
- Sieve the flour and baking powder into a large bowl. Make a well in the centre.
- In another bowl, whisk the sugar, oil, orange zest, orange juice yogurt and eggs. Pour this into the well in the flour mixture and stir.
- Toss the cranberries in a tablespoon of flour and stir into the mix.
- Pour the mixture into the lined tin. Bake on the middle rack of the oven for 50 minutes, until golden brown.
- Turn out on to a wire rack and allow to cool completely before icing.
- Whisk the ingredients for the icing together until smooth and combined, allow to set in the fridge for an hour or so then spread over the top of the cake.
