Name: Orange Cranberry Cake recipe by Kaveri Obhan at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: Ingredients for cake -; All Purpose flour/Maida – 1 ½ cups; Baking Powder –1 ½ tsp; Baking soda – ½ tsp; Greek Yogurt/Hung curd – ¾ cup; Vegetable Oil – 6 tbsp; Castor sugar – ¾ cup; Orange juice – ½ cup (use fresh or packaged); Orange Zest – 1 tsp (optional); Chopped cranberries - ¼ cup; Few chopped pistachios for garnishing (optional); Ingredients For Glaze -; Powdered sugar/Icing sugar - 5 tbsp; Orange juice - 2 tbsp

Ingredients Serving: 12

Ingredients for cake -
All Purpose flour/Maida – 1 ½ cups
Baking Powder –1 ½ tsp
Baking soda – ½ tsp
Greek Yogurt/Hung curd – ¾ cup
Vegetable Oil – 6 tbsp
Castor sugar – ¾ cup
Orange juice – ½ cup (use fresh or packaged)
Orange Zest – 1 tsp (optional)
Chopped cranberries - ¼ cup
Few chopped pistachios for garnishing (optional)
Ingredients For Glaze -
Powdered sugar/Icing sugar - 5 tbsp
Orange juice - 2 tbsp

Instructions

Preheat the oven at 170 C. Grease a 7 inch loaf tin with butter and sprinkle some flour over it.
In a bowl sieve together maida, baking powder, baking soda.
In another bowl, whisk together sugar and yogurt until the sugar dissolves completely.
Add the orange juice, oil and orange zest and mix until incorporated.
Mix the wet and dry ingredients but do not overmix.
Coat the chopped cranberries with some flour and add to the batter. This will prevent them from sinking to the bottom.
Pour the batter in the pan and bake for 30-35 minutes. Check with a toothpick in the middle of the cake if done.
Cool the cake in pan for 15-20 minutes before taking it out and then cool completely on the wire rack.
To make the glaze: Mix the powdered/icing sugar with the juice until it forms a thick consistency but is still easy to pour. Add sugar/juice to adjust consistency as required. Pour over the cake.
Rest the cake for 20-25 minutes in fridge before slicing for clean slices, as the cake is very moist and soft.

Similar Recipes