Working in Borough Market is great, for obvious reasons and my lunches have never been so exciting! I don’t know how it’s happened but I have some how found myself actually making a stab at this whole “working with food” thing. Here I was thinking that it was a dream that would probably one day fade in to the background as I got a real adult job. 2015 is already turning out to be quite exciting and who knows what else is in store!
So what have we got here then? A Orange & Cranberry Yoghurt Loaf, is what we have. It reminds me a bit of a lemon drizzle cake in that it has a crunchy sugar topping. It’s delightfully moist thanks to the yoghurt and contains no butter. Now I fear that my delay in posting this recipe may mean there are no longer fresh cranberries available, fear not, frozen cranerz will work just fine! Phew. As I am writing this blog post, I am already getting ideas for how this can be adapted to for the summer.
For this delightful recipe I tried Little Pod “Natural Vanilla Paste” for the first time and let me tell you the stuff is amazing! In an ideal world we would all buy vanilla pods but they can be a little pricey and fiddley. This Little Pod paste provides you with all the vanilla-ey goodness you get from a Madagascan vanilla pod, seeds and all. Not only can you taste the difference, you can see it, with tiny black specks running through the cake batter. Now you will notice there is a small price tag but I promise you it is worth it. The paste contains 20 pods worth of extract, which in pod form would cost you a lot more, plus as the flavour is quite intense, you use 1/3 less than you would your usual vanilla essence/extract. What I am trying to say is one tube of this paste will take you far! There is no doubt I will be using this from now on, I feel like I have taken my baking to the next level. Nothing like some good quality ingredients eh.
This is an adaption of Sweet Pea’s Kitchen recipe. I omitted the glaze and syrup toppings and made a orange drizzle instead.
Prep time: 15 mins
Cooking time: 50-55 mins
Skill level: It’s no loafing matter how easy this is
2lb loaf tin
large mixing bowl
medium mixing bowl
small mixing bowl
tooth pick/ skewer
205g + 1tbsp plain flour
2tsp baking powder
235ml plain yoghurt
105g golden caster sugar
3 large eggs
grated orange zest of 2 oranges
¾ tsp vanilla extract (or ½ tsp little pod vanilla paste)
100ml vegetable oil
150g fresh cranberries (or thawed frozen)
80ml freshly squeezed orange juice
70g granulated sugar
- Pre-heat oven to 180c/ 170c (fan)/ gas 4.
- Grease loaf pan. Set aside.
- Sift plain flour into medium bowl along with baking powder and salt. Mix together and set aside.
- In a large mixing bowl, whisk together yoghurt, sugar, eggs, orange zest, vanilla extract and vegetable oil.
- Slowly mix the dry ingredients in with the wet.
- In a small bowl coat cranberries with 1 tbsp of flour.
- Carefully fold the cranberries in with the rest of the cake mix.
- Pour mix into loaf tin and bake for 50-55 mins or until loaf is golden brown and skewer comes out clean.
- Leave loaf to cool in pan for 10 mins. Remove from tin and leave to cool further on wire rack.
- Whilst the loaf is cooling, make orange drizzle by stirring together orange juice and granulated sugar in a small saucepan over a medium heat.
- Once the sugar dissolves cook for a further 3 mins then remove from heat.
- Using skewer or toothpick, prick holes in the top and sides of the loaf.
- Spoon/brush/pour drizzle over cake (you might want to put some grease proof paper down under the wire cooling rack).
YOU WILL ABSOLUTELY LOAF THIS
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