Preparation time: 20 minutes
Cooking time: 45 minutes
Makes: 1 cake
Ingredients
| 227 g | unsalted butter, plus extra for greasing the bundt mould | |
|---|---|---|
| 150 g | granulated sugar | |
| 2 | QL Omega Eggs | |
| ½ tsp | salt | |
| 1 tsp | vanilla essence | |
| 2½ tsp | grated orange rind (from 2 large oranges) | |
| 250 g | plain flour, plus extra for flouring the bundt mould | |
| 1½ tsp | baking powder | |
| ¼ | baking soda | |
| 250 g | natural (unsweetened) yogurt | |
| 100 g | dried cranberries | |
Filling: | ||
| 75 g | semi-sweet chocolate chips | |
| 50 g | walnuts, chopped | |
| 1½ tsp | granulated sugar | |
| ¼ tsp | cinnamon powder | |
Glaze: | ||
| 100 g | icing sugar, sifted | |
| 4 – 6 tsp | milk | |
Decoration: | ||
| Fresh cranberries, walnuts and mint leaves | ||
Method
- Preheat oven at 170°C.
- Grease a 9-inch bundt pan with unsalted butter and dust with a little plain flour.
- Combine the filling ingredients and set aside.
- Cream butter and sugar until light and fluffy.
- Add in the QL Omega Eggs one at a time, creaming well in between. Mix in the salt, vanilla essence and orange rind.
- Sift together the plain flour, baking powder and baking soda. Fold into the butter mixture alternately with the yogurt. Mix in the cranberries.
- Pour half the batter into the bundt pan, scatter the filling over the batter. Spread the remaining batter over the filling.
- Bake for 40 – 45 minutes or until done.
- Cool cake in the pan for 5 minutes before turning out onto a cooling rack.
- Combine ingredients for the glaze and drizzle over the cooled cake. Decorate the cake before the glaze dries out.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
