Orange & Cranberry Bundt Cake
by Lili Forberg
10 people
50 minutes
10 minutes
Ingredients
- 1 tsp Baking Powder
- 1 medium Egg
- 160 g Frozen Cranberries
- 200 g Light Golden Brown Sugar
- 60 ml Light Olive Oil
- 1 medium Orange , zest only
- 240 ml Orange Juice or juice of 3 oranges
- 240 g Self-Raising Flour
- 1 tsp Vanilla Extract
FOR THE GLAZE
-
120
g
Icing Sugar
-
1
medium
Orange
, zest only
-
1.5
tbsp
Orange Juice
Method
- Preheat fan oven to 170°C. With a hand whisk, whisk brown sugar, oil, egg, vanilla extract, orange juice and orange zest until well combined. Fold in flour and baking powder, once combined add in the frozen cranberries.
- Pour mixture into a greased bundt tin and bake at 170°C for about 50 to 55 minutes or until a skewer comes out clean.
- For the glaze, mix sieved icing sugar and orange juice. Mix well until consistency is smooth. Pour the glaze on top of the cooled cake and decorate with the orange zest on top.
