Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake
There's something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. The cake has fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness!
Ingredients
- 100 g clarified butter/ghee
- 150 g buttermilk room temperature
- Zest of 3 oranges
- 150 g khaand /light brown sugar
- 65 g fresh orange juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch salt
- 180 g all purpose flour / maida
- 50 g almond meal
- 25 g dried cranberries
- 50 g chocolate chips
- 50 g pecans chopped
For topping
- chocolate chips
- Pecan halves ,
- dried cranberries
Instructions
- Preheat the oven to 170C. Line a 9" X 5" loaf tin with parchment.
- In a large bowl, add the clarified butter/ghee, buttermilk, sugar, orange juice, orange zest, baking powder, baking soda, salt and whisk well.
- Stir the the almond meal, flour, pecans, cranberries and chocolate chips.
- Turn batter into the prepared tin and level. Bake for 50 minutes to an hour until the tester comes out clean.
- TENT THE TOP with a sheet pf aluminium foil after 30 minutes to stop the top from over browning.
- Cool in the tin for 30-45 minutes, then with the help of the parchment paper, remove form the tin and leave to cool on the cooling rack.
- The cake slices best and has a beautiful crumb when it is completely cool