When I first tried this recipe I did a bit of a boo boo! the recipe called for cranberries but I didn’t have any so I used sultanas instead, bigggggggggggggggggggggg mistake!!!!!!!, the sultans were too heavy for the cake mix and ended up sinking to the bottom of the tin boo hoo :(, when the cake came out the sultanas had a very bitter slightly burnt taste however the cake was actually very yummy and moist (the original recipe used lemons and not orange like I changed it to) if you fancy the lemon recipe use the adapted recipe below. I took this cake to work and I gave one of the slices to my colleague with the sultanas facing upwards and he actually thought it was really clever how I managed to get the sultanas at the top! lolol still makes me chuckle.
I wanted to change the recipe to make it more Christmasy so instead of using lemon, I used orange as they both work so well together and for the added twist I added some ground almonds yummmmmmmmmmy! but you don’t have to use the almonds.
- 175g – butter, softened
- 175g – caster sugar
- 175g – self-raising flour
- 3 – medium eggs
- Zest - 1 Orange
- 2tbsp – milk
- 100g – dried cranberries
- 65g – ground almonds
- Juice – 1 Orange
- 4-6tbsp – granulated sugar
- 4-6 tbsp – icing sugar
- 1 tsp – freshly squeezed orange juice
- Flaked almonds
- Dried cranberries
- 1. Line a cupcake tray with paper cases and set aside.
- 2. Put all the ingredients apart from the cranberries in a bowl (the butter, sugar, flour, eggs, orange zest and milk in a bowl and beat until smooth then fold in cranberries.
- 3. Spoon the mixture 3/4 way full into cupcake case.
- 4. Bake in the centre of the oven for 12-15 mins at 190°C, or until the cake has risen and is firm to the touch in the centre. Remove from the oven.
- 5. Mix the syrup in a small bowl and while the cake is still hot, sprinkle with over each cupcake.
- 6. Leave to cool completely. Mix the icing together until smooth and thick and apply to each cupcake, then add cranberries and flaked almonds.
