This orange and cranberry cake is the perfect pick me up mid week. It goes wonderfully with a good cup of tea and the delicious lemon curd topping adds a yummy tangy touch which really brings out the other flavours of the cake. An easy, delicious treat.
Orange & Cranberry Cake Ingredients:
- 2 Apples
- 1 Tsp Cinnamon
- 2 Oranges - zest & juice
- 2 Cups of flour
- 1 Cup of non refined brown sugar
- 1/2 Cup of plant based milk
- 1 tsp of vanilla
- 1/2 Cup of cranberries
Clementine & Lemon Curd:
Zest & juice 3 clementines Zest & juice 1 lemon 3 tbsp coconut oil 3 tbsp honey
Add all of the ingredients into a food processor apart from the cranberries and mix thoroughly. Add the cranberries and mix with a spoon. Bake in an oven proof cake tin for 30-40 mins at 220'c or until you can put a knife in and pull out with nothing on it.
For the curd blitz all of the ingredients in a blender. This is very important as the coconut oil will separate otherwise, refridgerate for an hour before icing the cake with the curd.