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Orange & Almond Cake with Cranberry Glaze

A seasonal orange and almond cake, drizzled with cranberry glaze. So festive!
Servings: 7 inch cake
Author: Passionate Baker


for the cake

  • 140 g plain flour
  • 40 g ground almonds
  • 1 1/2 tsp baking powder
  • 1/8 tsp bicarbonate of soda
  • zest of 1 orange
  • 145 g greek yogurt, full-fat
  • 20 g fresh orange juice, sieved
  • 195 g caster sugar
  • 125 g salted butter, melted & cooled
  • 1 large egg
  • 1/4 tsp almond extract

for the glaze

  • 40 g frozen cranberries
  • 1 tbsp water
  • 95 g icing sugar, sifted ; more if needed

to finish

  • sliced cranberries, if desired


for the cake

  • Preheat the oven to 180°C. Grease and line an 7-inch round cake tin with baking parchment. Set aside.
  • In a medium bowl, whisk together the flour, ground almonds, baking powder, bicarbonate of soda and orange zest until thoroughly combined. Set aside.
  • In a small bowl, whisk together the yogurt and orange juice until combined fully and completely smooth.
  • In a large bowl, whisk together the sugar and melted butter until smooth and lump free. Add the egg & almond extract into the bowl and beat well, scraping down the sides of the bowl as needed. Add a third of the dry ingredients to this mixture and use the whisk to mix together until justtt combined. Add half of the yogurt mix to the bowl and whisk together until justtt combined, but not entirely. Repeat these steps, alternating the dry and wet ingredients, until everything has been added to the bowl. Ensure that the mixture is fully combined, but try not to beat together too much as this makes the cake dry.
  • Pour the batter into the prepared tin & bake in the preheated oven for 30-40, or until a skewer inserted into the centre of the cake comes out clean and the cake is lightly golden all over. Leave the cake to cool in the tin for 10-minutes before turning out onto a wire rack to cool completely.

for the glaze

  • In a small pot, combine the frozen cranberries and water over a medium-low heat. Stirring frequently with a wooden spoon, simmer for 5-10minutes until the cranberries have started to break down and release juices.
  • Pour the cranberries into a fine-mesh sieve over a medium bowl, squeezing as much juice out of them as possible. Re-sieve if necessary. Add the sifted icing sugar into the juice & whisk together until the glaze has come together. If the glaze is too thick, add a few drops of water. If the glaze is too thin, add a small amount more icing sugar.

to assemble

  • When the cake is cooled entirely, evenly pour the glaze over the top of the cake. Sprinkle the top of the cake with sliced cranberries. Enjoy!