A very simple, quickly made cake using fresh fruit – cranberries, plus raisins and pecans.
Heat the oven to 180C/350F/ Gas 4.
Sift the flour, salt and sugar into a mixing bowl. Add the diced butter and rub in with the tips of your fingers until the mixture resembles fine crumbs. Stir in the orange zest, nuts and raisins.
Tip the cranberries into a food processor and chop roughly. Stir into the mixture. Add the beaten eggs and milk and mix thoroughly. Transfer the mixture into the prepared tin and spread evenly. Sprinkle with a little extra sugar then bake for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean. If the cake browns too quickly cover with a sheet of greaseproof paper.
Remove the tin from the oven and stand on a wire cooling rack. Leave to cool then unclip the tip. Store well-wrapped and eat within 3 days.
Makes one medium cake
300g Marriage’s Organic Self Raising Flour
A good pinch of salt
150g golden caster sugar
150g unsalted butter, diced
The finely grated zest of 1 unwaxed orange
100g pecan (or walnut) pieces
100g cranberries, fresh or frozen
2 large free-range eggs, beaten to mix
150ml milk (not fat-free)
Extra caster or Demerara sugar for sprinkling
A 23cm/ 8 1/2 to 9 inch springform tin, greased and base-lined