Cranberry Orange Olive Oil Cake

• 200gr all-purpose flour
• 80gr almond flour
• 2tsp baking powder
• 1/2tsp baking soda
• 1/2tsp cinnamon
• 1tsp salt
• 200gr sugar
• 4 large eggs
• 90gr full-fat Greek yoghurt
• 200ml olive oil
• 1tbsp vanilla 
• Zest & Juice of 1 orange
• 25gr flaked almond
• 200gr cranberries (fresh or frozen) + 20gr extra

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1. Add the zest of 1 orange to the sugar and rub this between your finger. This will help the lemon zest to release its oils and flavour into the sugar
2. Add the orange sugar, vanilla and eggs to a large bowl and whisk until light and fluffy. Squeeze in the juice of 1 orange and add the full-fat Greek yoghurt. Whisk again until combined
3. While whisking, stream in the olive oil until fully incorporated. Add your flour, almond flour, baking powder, soda, cinnamon and salt and fold this in using a spatula
4. Take your blueberries and lightly coat them in flour, this will prevent them from sinking to the bottom
5. Add your cranberries to the batter and fold until just combined. Be careful not to overmix!
6. Add your batter to a buttered and lined cake pan, top the batter with some extra cranberries & flaked almonds and bake at 190c for 50-55 minutes
7. Let the cake cool down and dust with icing sugar before serving
8. Enjoy!

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