Cranberry-Orange Cake

Ingredients for 1 servings:

• 1 organic orange(s), zest and 100 ml juice
• 360 g flour
• 2 tsp baking powder
• ½ tsp salt
• 5 eggs, size M
• 150 g sugar
• 1 tsp vanilla extract or 1 packet vanilla sugar
• 120 g butter, very soft
• 100 ml milk
• 250 g cranberries, fresh
• Fat for the mold
• 150 g powdered sugar
• 1 tbsp orange juice, freshly squeezed, possibly 2 tsp
• ½ tsp organic orange peel

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 20 minutes

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Wash and dry an organic orange in hot water. Grate the outer orange peel and squeeze out the juice. Wash the cranberries and pat dry. In a bowl, mix the flour, baking powder, and salt. In another bowl, beat the eggs with sugar and vanilla extract until thick and creamy. Stir in the very soft butter. Add the 100 ml (3 fl oz) orange juice and the orange zest. Add the dry ingredients to the batter alternately with the milk and mix well. Pour the batter into a greased Bundt cake pan. Spread the cranberries evenly over the batter. Bake the cake for about 1 hour, until golden brown. Check after 50-55 minutes with a skewer. Remove from the oven and let cool. While the cake is cooling, combine powdered sugar, freshly squeezed orange juice, and organic orange zest in a bowl to make a glaze. Drizzle the cooled cake with the cranberry topping glaze.