What you need
Cake:
- 300 g Odlums cream plain flourÂ
- 2 tsp baking powder
- 1/4Â tsp salt
- Zest of 3–4 clementines (approx. 3–4 tsp)
- 225 g caster sugar
- 3 large eggs, room temperature
- 240 ml plain yoghurt (or buttermilk / soured cream)
- 90 ml neutral oil ( eg sunflower or vegetable or melted unsalted butter)
- 150 ml freshly squeezed clementine juice (from 3–4 clementines)
- 200 g fresh cranberriesÂ
Cranberry & Clementine Drizzle (optional):
- Leftover cranberry syrup (from sugared cranberries)
- 50 ml clementine juice (juice of 1 clementine)
Sugared Cranberries & Cranberry Drizzle (garnish / optional):
- ½ mug water + ½ mug sugar (~120 ml each)
- 100 g fresh cranberries
- Extra caster sugar for coating
- 4 clementinesÂ
Garnish:
- Icing sugar
- Rosemary sprigsÂ
Recipe Steps
1. Prep: Preheat oven to 180 °C (160 °C fan) / 350 °F. Grease and line a 2-pound loaf tin (~25×13×15 cm) with parchment paper.
2. Make Cake Batter:
- Dry Ingredients: Sieve the Odlums cream plain flour, Odlums baking powder, salt and sugar together.Â
- Wet Ingredients: Whisk eggs yoghurt, oil, and clementine juice until smooth.
- Combine the wet with the dry and whisk well.Â
- Gently fold in cranberries & the clementine zest.Â
3. Bake:
- Pour into prepared tin, smooth the top.
- Bake 65–75 minutes, until a skewer comes out clean. Cool on a wire tray and remove the parchment paper.Â
4. Sugared Cranberries:
- While cake bakes, simmer ½ mug water + ½ mug sugar with 100 g cranberries 2–3 min.
- Remove cranberries, place on parchment, coat with caster sugar, chill to set.
- Keep the leftover syrup ( optional: mix with 50 ml clementine juice )
5. Cranberry-Clementine Drizzle (optional):
- While cake is warm (~10–15 min out of oven), pierce holes in the top and drizzle in the cranberry syrup.
6. Citrus Crunch & Garnish:
- Pop the skin of 3-4 clementines in the food processor and blitz to a fine zest. ( or zest by hand using a microplane.)Â
- Combine the sugar and clementine zest and place on parchment paper. Dry out on a low heat ( 50℃ ) for 12-16minutes, tossing occasionally. Sprinkle this on top of the cake when the drizzle has soaked through.Â
- Dot with sugared cranberries and optional rosemary sprigsTo Serve: cut a generous slice. Spoon on a quenelle of cream or mascerpone, make an indent with the back of the spoon, sit in some of the remaining squishy cranberries and a squeeze of fresh clementine juice. Enjoy!
