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.
- Pre heat oven 160°C / Gas Mark 3. Grease and line the base of a 20cm loose bottomed deep cake tin.
- 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.
- 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.
- 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.
- 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.
