Denise says:
This will be an impressive cake for a Purim Seudah or cup-cakes for Mishloach Manot.
Preparation Time 15 minutes
Cooking Time: 50 minutes for large cake / 15- 20 minutes for cup cakes
Serves: 8 people or 8- 10 cup cakes
Ingredients:
250g plain flour150g caster sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100g chopped cranberries
2 tablespoons poppy seeds
1 egg
2 tablespoons vegetable oil
180ml fresh orange juice
Chocolate Icing
300g icing sugar
100g unsalted butter/ margarine –room temperature
40g cocoa powder – sifted
50g plain chocolate melted
2 tablespoons milk/ soya milk
Decorate Chocolate sprinkles
Method
1. Preheat oven to 180 C / 350 F/ Gas mark 4.2. Line and grease a 1 kg loaf tin.
3. Combine the flour, sugar, salt, baking powder and bicarbonate of soda. Add the cranberries and poppy seeds, and stir to coat with flour.
4. Mix together the egg, oil and orange juice in a separate bowl.
5. Pour the egg mixture into the flour mixture, and stir until just blended.
6. Spoon the cake mixture into the prepared loaf tin.
7. Bake for 50 minutes, or until a skewer inserted near the centre comes out clean.
8. Cool in tin for 10 minutes, then remove to a wire rack to cool down completely.
9. For the icing, beat the icing sugar, butter, cocoa powder until well combined.
10. Add the milk and when this is has been incorporated add the melted chocolate. Beat well for a light fluffy mixture.
11. Spread or pipe onto the cooled cake and decorate as desired.
Tagged in: Chocolate, Cranberries, Family Dining, Mediterranean, Picnic, Poppy Seeds, Purim, Shabbat, Tea