Cranberry, Pecan & Orange Crumble Cake

Perfect to serve at teatime, or warm from the oven as a dessert with lightly whipped orange flavoured cream. This cake with its crunchy nutty top is bursting with fruity cranberry and orange flavours and is a fabulous light alternative to Christmas cake.

1. Pre heat oven 160°C / Gas Mark 3. Grease and line the base of a 20cm loose bottomed deep cake tin.
2. First make the crumble. Place the plain flour into a bowl, rub in the butter until it resembles fine breadcrumbs, and then stir in the sugar and pecans.
3. Next, place the softened butter and caster sugar into a mixing bowl and beat until light and fluffy. Gradually add the beaten egg. Stir in the flour, baking powder, yogurt, cranberries, orange zest and pecans.
4. Spoon into the prepared cake tin, top with the crumble, mixing a little bit into the top of the cake mix. Sprinkle over the extra one tablespoon of Demerara sugar. Cook for 1 hour 15 minutes or until golden and a skewer inserted in the middle comes out clean.
5. Leave to cool for 15 minutes in the tin then carefully remove and cool on a wire rack. Serve cut into slices.

Cooks tip: To make a really special dessert serve with a cranberry and orange sauce spooned over. Simply place 250g of fresh cranberries into a saucepan with 100g sugar and a good squeeze of orange juice and a sprinkle of zest, add a little water and cook for a few minutes. Serve warm spooned over thick slices of the cake with a little cream or ice-cream - delicious.