Per serving (149g)
Calories 470, Fat 16g, Saturates 2g, Sugars 53g, Salt 0.06g
Preheat oven to 180°C/350°F/Gas 4 and lightly spray a standard loaf pan with non-stick cooking spray.
In a large bowl sift together the flour, salt, baking powder, sugar, cinnamon, ginger and orange zest. Set aside.
In a separate bowl, whisk together the milk, oil, apple sauce, orange juice, vanilla extract and ground flax seeds.
Slowly mix the wet ingredients into the dry ingredients. Stir until just combined then fold in the cranberries.
Pour the batter into the prepared loaf pan and bake for 1 hour and 20 minutes. Check ½ hour into the cooking time and if the cake is getting brown, but the filling isn’t cooked, then cover with foil or baking parchment.
Once baked, remove from oven and let cool in the pan for 15 minutes, before transfering to a wire rack to cool completely.
Make the glaze by whisking the juice and sugar together until completely smooth. Then stir through the orange zest and drizzle it over the cooled cake.
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