Billington's

Directions

Cream the butter and sugar until light and fluffy. Beat in the eggs and yolk, one at a time, followed by the orange juice and zest. Sift in the flour and baking powder and gently fold into the mixture with the cranberries. Spoon into a 20cm/8 inch greased lined cake tin. Scatter the almonds on top. Bake for 50-60 minutes, Gas 4/180ºC/350ºF until cooked through - when a skewer inserted into the centre comes out clean. Leave to cool in the tin for a few minutes then finish cooling on a wire rack. This cake keeps well in an airtight tin for up to 5 days. Just before serving sift over the Golden Icing sugar and scatter with frosted cranberries.

To frost the cranberries - brush the berries with lightly beaten egg white and toss in Billington’s Unrefined Golden Granulated sugar. Leave to dry on non stick baking paper.