• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 2 oranges, thinly sliced
  • 3 tbsp castor sugar
  • Batter
  • 150g butter
  • 140g castor sugar
  • 1 tbsp chestnuts
  • 2 eggs
  • 200g self-raising flour, sifted
  • 100ml fresh orange juice
  • 2 tbsp plain yoghurt
  • 50g dried cranberries
  • 50g dried orange rind


  1. Place sliced oranges and sugar in a nonstick pan. Simmer gently until sugar dissolves and orange turns soft and is caramelised.
  2. Lightly grease a loaf pan with a little butter. Arrange orange slices over the base. Leave to set in the refrigerator for 10 minutes.
  3. Preheat oven to 165°C.
  4. Beat butter and sugar until pale and creamy. Add Cointreau, then beat in eggs, one at a time until well combined.
  5. Fold in sifted flour and orange juice followed by yoghurt. Stir in dried cranberries and orange rind.
  6. Pour mixture into the prepared pan. Bake for 40 minutes or until a skewer comes out clean when inserted into the centre. Leave to cool in the tin before inverting onto a wire rack.
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