Cranberry, Orange & Hazelnut Cake
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
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Ingredients
10 servings
- 5.5 oz plain flour
- 150g ground hazelnuts
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon of fine sea salt
- 5.3 oz coconut sugar
- 300ml oat milk
- 125g coconut oil
- 1 teaspoon vanilla extract
- grated zest of 1 oranges
- 100g dried cranberries
- 3.6 oz cranberries
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Preparation
Step 1
Preheat oven to 160°C fan / 180°C. Grease and line a 23cm cake tin.
Step 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.
Step 3
In a separate bowl, whisk together the coconut sugar, melted coconut oil, oat milk, vanilla and orange zest.
Step 4
Pour the wet ingredients into the dry and stir until combined. Fold in the dried and fresh cranberries.
Step 5
Pour the batter into the prepared cake tin.
Step 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.
Step 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.
Step 8
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