Recipe courtesy of "Eat Yourself Smart" by Charlie Ayers, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|225 g (8 oz) fresh or thawed frozen cranberries||1/2 tsp fine sea salt|
|115 g (4 oz) unrefined granulated sugar||Finely grated zest of 1 orange|
|225 g (8 oz) unbleached all-purpose flour||Juice of 3 oranges|
|60 g (2 oz) wholewheat flour||90 ml (3 fl oz) vegetable oil|
|115 g (4 oz) unrefined light brown sugar, lightly packed||1 egg|
|2 tsp baking powder||1 tsp natural vanilla extract|
|1/2 tsp bicarbonate of soda||A little milk|
Preheat the oven to 180°C (350°F/Gas 4). Lightly oil a standard 23 by 12cm (9 by 5in) metal loaf tin. Dust the tin with flour and tap out the excess.
Mix the cranberries and granulated sugar together in a small bowl. Set aside. In a separate bowl, mix the flours, brown sugar, baking powder, bicarbonate of soda, and salt. Set aside.
Whisk together the orange zest, juice, oil, egg, and vanilla extract. Add to the flour mixture and stir just until the ingredients are barely combined. Fold in the sugared cranberries. Add a little milk, if needed, to make a soft consistency that will drop from the spoon when it is gently shaken. Transfer the batter to the prepared tin and level the surface.
Bake until well risen, golden, and firm to the touch, about 1 1/4 hours. A skewer inserted in the centre should come out clean. Let cool until just warm, then run a knife around the inside of the pan and turn the loaf out onto a wire rack to cool completely. Serve sliced and buttered.
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