This recipe is very similar to the Orange Cake with Oil which I posted a while ago. The difference is that I mixed lemon juice with orange juice and thrown in some plumped dried cranberries for good measure. If totally lemon juice is used the taste will be very sour, so by mixing with a higher ratio of orange juice, there is a balance between sweetness and tartness. This moist cake can be served as a dessert or for breakfast or as a snack.
Lemon Orange Cranberry cake with oil
Ingredients
- 3 'L' eggs
- 150 gm caster sugar
- 150 ml oil
- 50 ml lemon juice
- 100 ml orange juice
- 220 gm plain flour
- 2 tsp baking powder
- zest from 1 lemon
- a pinch of salt
- 40 gm dried cranberries, plumped in a black Tea, for extra flavour.
Method
- Sift the flour with baking powder, salt, set aside.
- Soak the dried cranberries in a hot tea for about 5 mins. Strain and pat dry. Sprinkle on some of the flour from above.
- In a mixing bowl, mix the lemon zest with sugar using a ball whisk till well combined.
- Break in the eggs and beat with a handheld whisk till creamy,
- Add in the oil and continue beating till fully incorporated. Add in the juice. Mix well.
- Sift in the flour again and fold in with a spatula. Mix till well incorporated.
- Add in the plumped cranberries. Mix well.
- Mixture is of pouring consistency. Pour the mixture into a parchment lined loaf pan of 4.5 x 8.5 x 2.5 inch.
- Bake in a preheated oven @ 180 deg.C for 40 to 45 mins. till golden brown. Test with a skewer till it comes out clean. Remove cake from oven and let cool for a short while before unmoulding onto a wire rack to cool completely.
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