Skip to main content

Lemon Orange Cranberry cake with oil

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

  1. Sift the flour with baking powder, salt, set aside.
  2. Soak the dried cranberries in a hot tea for about 5 mins.  Strain and pat dry.  Sprinkle on some of the flour from above.
  3. In a mixing bowl, mix the lemon zest with sugar using a ball whisk till well combined.
  4. Break in the eggs and beat with a handheld whisk till creamy,
  5. Add in the oil and continue beating till fully incorporated.  Add in the juice.  Mix well.
  6. Sift in the flour again and fold in with a spatula.  Mix till well incorporated.
  7. Add in the plumped cranberries.  Mix well. 
  8. Mixture is of pouring consistency.  Pour the mixture into a parchment lined loaf pan of  4.5 x 8.5 x 2.5 inch.
  9. 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.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more