Dessertsdeliciouslyella
Cranberry, Orange & Hazelnut Cake
This cake is really special. A hazelnut sponge scented with fresh orange and cranberries, this sweet yet tart dessert is perfect for the festive season.
👥 10 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 160°C fan / 180°C. Grease and line a 23cm cake tin.
2
In a large mixing bowl whisk together the ground hazelnuts, flour, baking powder, bicarbonate of soda and salt, mixing well to remove any lumps.
ground hazelnuts5.25 ozbaking powder1.5 teaspoonsbicarbonate of soda0.5 teaspoon
3
In a separate bowl, whisk together the coconut sugar, melted coconut oil, oat milk, vanilla and orange zest.
coconut sugar5.3 ozcoconut oil4 ozorange1
4
Pour the wet ingredients into the dry and stir until combined. Fold in the dried and fresh cranberries.
dried cranberries3.5 ozcranberries3.6 oz
5
Pour the batter into the prepared cake tin.
6
Bake in your preheated oven until the cake has turned a darker brown and is firm to the touch. This will take about ⏱️ 35 - 40 minutes but timing will depend on your oven. Remove from oven and allow to cool on a wire rack.
7
Before you serve the cake make the drizzle. Place the maple syrup and orange juice in a small saucepan over medium heat. Allow to bubble gently for ⏱️ 2-3 minutes, until it has reduced. Watch carefully as it can easily burn. Spoon evenly over the cake.
orange1
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