Orange Cranberry Cake
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
  • 70g Fresh orange juice
  • 65g Greek natural yoghurt
  • 50g Dried cranberries, cut to small pieces
  • 125g Butter, softened
  • 110g Caster sugar
  • Zest of 2 oranges
  • 2 Eggs (70g each)
  • 170g Plain flour
  • 1 tsp Baking powderOrange icing
  • 75g Icing sugar, sift
  • ½ - ¾tbsp Fresh orange juice
  1. Preheat oven to 160C. Brush a small bundt pan (20cm/8 inch) with melted butter lightly grease. Combine the orange juice, yoghurt and dried cranberries in a small bowl.
  2. Use an electric beater to beat the butter, caster sugar and orange zest together until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
  3. Sift flour and baking powder over the egg mixture. Add the yoghurt mixture and use a spatula to fold until just combined. Spoon mixture into the prepared pan and smooth the surface.
  4. Bake in over for 45 minutes or until a skewer into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely.
  5. Orange icing - Combine the sifted icing sugar and ½ tbsp orange juice in a bowl until smooth with a rubber spatula. Add a little more orange juice if the icing mixture is still thick.
  6. Pour orange icing into a piping bag with nozzle tip #3 and pipe lines on cake. Set aside for 20 minutes or until the icing is set.
Recipe by Anncoo Journal at