Cranberry Orange Loaf Cake
with Almonds and Belgian White Chocolate Drizzle
Moist and zesty with bursts of cranberry, orange, and a touch of cinnamon, this cake is the perfect treat with an afternoon cup of tea!
Cals 396 · Prot 7 · Carbs 56 · Fat 18
Vegetarian
75 min
Moist and zesty with bursts of cranberry, orange, and a touch of cinnamon, this cake is the perfect treat with an afternoon cup of tea!
Cals 396 · Prot 7 · Carbs 56 · Fat 18
Vegetarian
Ingredients
Dry ingredients
Dried cranberries
60 Grams
Plain flour
10*11*
180 Grams
Corn starch
15 Grams
Cinnamon powder
2 Grams
Baking powder
8 Grams
Salt
0.3 Tsp
Wet ingredients
Butter
4*
100 Grams
Organic Eggs
5*
2 Piece
Orange
2 Piece
White sugar
150 Grams
Olive oil
2 Tbsp
Sour cream
4*
60 Grams
Cranberry sauce
50 Grams
Toppings
Almond flakes
1*2*
30 Grams
Belgian white chocolate
4*9*
50 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *5 Eggs, *1 Peanuts, *2 Tree Nuts, *9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1648 / 396 |
| Fats (g) | 17.6 |
| of which saturated (g) | 9.4 |
| Carbohydrates (g) | 56 |
| of which sugars (g) | 36.8 |
| Fibers (g) | 2.3 |
| Proteins (g) | 6.6 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 180ºC (no fan). Bring a kettle of water to boil.
- Remove the butter and eggs from the fridge so they come to room temperature.
- Grease and line a 20x10cm loaf pan with baking paper.
- Soak the cranberries in a bowl of hot water for 1 min until softened, then drain and squeeze well.
- In a medium bowl, sift the flour, corn starch, cinnamon powder, baking powder, and a pinch of salt.
Tip! You could also use a 20cm square or round pan.
2 Make orange sugar
- In another large bowl, using a box grater or microplane, zest the oranges making sure to avoid the bitter white pith.
- Add the sugar to the orange zest.
- Using your fingers, rub the sugar and the orange zest together for 1 min until it resembles wet sand.
- Cut the oranges in half, and squeeze the juice into a jug or smaller bowl. Set aside.
Tip! Rubbing the sugar crystals will help the oranges release their natural oils, which will make the loaf extra citrusy!
3 Mix wet ingredients
- Add the softened butter and oil to the orange sugar. Beat or whisk for 2-3 min until well incorporated, and most of the sugar has dissolved and the butter is light and creamy.
- Crack one egg in, and beat until well incorporated into the butter, before adding the next.
- Using a spatula, scrape the mixture down in between to ensure it's mixed well.
- Finally, beat in the sour cream just until combined.
4 Combine batter
- Add half of the dry ingredients into the wet ingredients. Mix on low speed to combine.
- Pour in the orange juice, and mix until combined.
- Add the remaining dry ingredients and using a spatula, stir to combine.
- Add the cranberries, and fold in gently.
- Spread the cake batter into the prepared loaf pan, and using a knife, swirl in the cranberry sauce and almond flakes.
Tip! Avoid overmixing the batter as it can result in a tough texture.
5 Bake
- Bake in the center of the oven for 45 to 55 minutes, until it's risen and looks golden on top.
- Check if the cake is done by inserting a toothpick in the center. It should come out clean with a few moist crumbs.
- Remove the cake from the oven and set aside to cool completely in the pan for 15 min.
Tip! If the cake is browning too quickly, loosely cover the pan with a sheet of foil or baking paper during the last 10 min.
6 Serve
- When ready to serve, turn the cake out onto a plate.
- Heat the Belgian White Chocolate in the microwave for just 10-20 sec until melted.
- Once the cake has cooled, drizzle the white chocolate over the top.
- Slice and enjoy!
Tip! You can slice and store slices of unglazed cake in the freezer, perfect for lunchboxes and on-the-go snacks!
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