CRANBERRY & ORANGE LOAF
250g Plain Flour
1 teaspoon baking powder
200g caster sugar
Zest of 1 orange
120ml Sunflower oil
2 eggs (Large)
Juice of half an orange (1½- 2 Tablespoons)
½ teaspoon vanilla extract
150g Cranberries or raspberries or blueberries
(I used frozen)
100g of icing sugar
Juice of half an orange (about 1½- 2 tablespoons)
1 teaspoon orange zest
Pre-heat your oven to 180C
Line a 2lb Loaf tin
In a large mixing bowl add your dry ingredients, flour, baking powder, caster sugar, zest of orange weighed fruit and stir to combine, making sure you coat all the fruit so it doesn’t sink to the bottom.
In a jug add your wet ingredients, egg, buttermilk, vanilla extract & orange juice
Pour your wet ingredients onto the dry ingredients and stir.
Bake for 45/50minutes in a lined 2lb loaf tin
KA-Boom!! You’re done #mic drop
You can also use fruit like blueberries and raspberries, lovely with grated zest of lemon, change your vanilla extract to almond extract for a different twist.