Ingredients
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt*
- 1 cup sugar
- 3 large eggs
- zest of one orange - about 1 tablespoon
- juice of an orange*
- 1 packet of vanilla sugar (comes in a 9g packet dr oetker or ruff brand)
- 1/2 cup light tasting olive oil
- 1 cup fresh cranberries and 1/4 for the top
- For the Icing:
- 1 cup powdered sugar
- 2- 3 tbsp cream or orange juice or milk*
Instructions
- Preheat oven to 325, grease the bottom of 8 inch loaf pan and add a piece of parchment, enough so that it sticks out over the sides of the pan.
- Combine the flour, baking powder and salt, set aside. In another bowl, combine yogurt, eggs, sugar, orange zest, olive oil, orange juice and vanilla sugar.
- Add in the 1 cup of cranberries, combine, pour batter into the pan. Add the extra cranberries on top of loaf.
- Bake for 40 -45 minutes until toothpick comes out clean (may take longer depending on pan or oven). Remove from pan, that is where the parchment comes handy. Spread glaze over the cake, enjoy!
- *Make sure when you buy yogurt its plain yogurt made with only simple ingredients, like cream, milk and bacterial cultures, anything else is not real yogurt. Homemade is best but not always an option.
- *If you want a thicker icing use cream, if you want a glaze type icing use orange juice or milk.
- * If the orange is the size of an average lemon I use all the juice from it, if it is a very large orange then half or 3/4's of it is enough, I would say 3-4 tbsp worth of juice.
