Name: Almond and cranberry loaves
Cook time: 80 min
Total time: 80 min
Yield: 16
Ingredients: 250 gram butter, softened; 1 2/3 cup (370g) caster sugar; 1/2 teaspoon almond essence; 6 eggs; 300 gram sour cream; 1 1/4 cup (185g) plain flour; 1 1/4 cup (185g) self-raising flour; 1 cup (120g) almond meal; 1/4 cup (60ml) fresh orange juice; 1 1/2 cup (195g) sweetened dried cranberries; 2 tablespoon icing sugar, for dusting

Ingredients

250 gram butter, softened

1 2/3 cup (370g) caster sugar

1/2 teaspoon almond essence

6 eggs

300 gram sour cream

1 1/4 cup (185g) plain flour

1 1/4 cup (185g) self-raising flour

1 cup (120g) almond meal

1/4 cup (60ml) fresh orange juice

1 1/2 cup (195g) sweetened dried cranberries

2 tablespoon icing sugar, for dusting

Method

1.Preheat oven to 150°C (130°C fan-forced). Grease two 11cm x 25cm loaf pans; line base and sides with two layers of baking paper.

2.Beat butter, sugar and essence in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Add sour cream, taking care not to over-beat.

3.Stir in combined sifted flours, almond meal, juice and cranberries. Divide mixture between pans; smooth tops. Tap pans on bench to release air bubbles.

4.Bake, uncovered, about 1 hour 20 minutes (cover loaves loosely with foil if over-browning occurs during cooking). Stand loaves 10 minutes before turning, top-side up, onto wire rack to cool.

5.Dust with sifted icing sugar.

Loaves can be made up to 2 days ahead; store in an airtight container. Loaves are suitable to freeze.
Note

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Ingredients

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