Cranberry and Orange Cake

Ingredients

For the Cake

125g unsalted butter, softened, plus extra to grease

200g caster sugar

2 large eggs, beaten

½ orange (scrubbed), zest and juice

1 tsp vanilla bean extract

250g plain flour

1 heaped tsp baking powder

2 tsp mixed spice

100g Irish Yogurts Clonakilty Greek Style Natural Live Yogurt, plus extra to serve

150g fresh cranberries

For the Topping

150g fresh cranberries

½ orange, juice

60g caster sugar

150g icing sugar

Preheat the oven to 200ºC / gas mark 6. Grease a 900g loaf tin and line with baking parchment.
Cream together the butter and caster sugar until pale and fluffy
In a jug, combine the beaten eggs, orange zest, orange juice and vanilla
Add this mixture to the creamed butter in 3–4 additions, fully incorporating each before adding more
Fold in the flour, baking powder and mixed spice
Fold in the yogurt until the batter is smooth
Transfer ¼ of the batter to the tin. Scatter a handful of cranberries in a line over this layer.
Fold the remaining cranberries into the rest of the batter and spoon into the tin.
Bake for 50–55 minutes or until a skewer inserted in the centre comes out clean
Leave the cake in the tin for 15 minutes, then turn out onto a wire rack to cool completely

For the Topping

Heat the cranberries, orange juice and caster sugar in a small pan for about 5 minutes until half the berries have popped and the rest are softened
Strain through a fine sieve, reserving the softened fruit
Mix 2–3 tablespoons of the strained liquid with the icing sugar to make a thick icing
Stir the softened fruit into the remaining strained liquid
Pour and spread the icing over the cooled cake and allow it to drip slightly down the sides
Top with the softened fruit