I took a trip to the grocery store for cat food and found an unexpected treat – CRANBERRIES! I know this doesn’t seem like “OMG guys” worthy, but since I live on a tiny tropical island – this was definitely a big deal!

The last time I had fresh cranberries was when I was 13 years old, while visiting my aunt in Canada. I had begun a pattern that I baked every time there was nothing good on TV to watch – so back then (lol check the old-timer) I spent a lot of time in the kitchen. Biting into my first fresh cranberry was not a pleasant experience, and quite frankly I thought my family was pranking me. However I quickly found a clipped out recipe for Cranberry Almond flatbread and gave it a go with somewhat of a sugar coma result as I’d ignored the recipe’s amount for sugar remembering the tartness I had just bit in to.

Now I had them in my possession and I definitely wasn’t trying that again, but I was open to ideas.

Using the app that I bookmark all of the recipes I find interesting, I searched for cranberries as an ingredient and “Cranberry Orange Bread” caught my eye. I had recently had a conversation with Em where he detailed his obsession with Cranberry Orange Cake from a local wholesale store, and I thought that this would’ve been an interesting breakfast item for my lazy mornings.

I made them the night before and packed two individual cakes for work the next morning knowing that my coworkers would definitely have a taste. The cake turned out really moist and flavourful and the cranberries were tart (still a little too much for my tastebuds but my coworkers loved it) and plentiful. It even sparked a photoshoot right there in the office, with three of my talented coworkers (including an amazing photographer) lending their resources to take a gorgeous photo of the cake. I was essentially the prop in the corner waiting to ooh and ahh at the final photos.

This recipe is an adaptation of the Cranberry Orange Bread by Imperial Sugar found here created by the Novice Chef, Jessica Segarra.

Cranberry Orange Individual Cakes

Hadi I took a trip to the grocery store for cat food and found an unexpected treat – CRANBERRIES! I know this doesn’t seem like “OMG guys” worthy, but since I live on a tiny tropical island – this was definitely... Breakfast cranberry orange cakes, sweets, muffins, breakfast, orange zest, snack cake European Print This

Serves: 6 Prep Time: 20 minutes Cooking Time: 35 minutes 35 minutes

Nutrition facts: 476 calories 20.5 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 3/4 cups fresh ripe cranberries, sliced in half
• zest of 1 large orange
• 1 tbsp. fresh finely grated ginger
• 2 tbsp. orange juice
• 2 tbsp. sugar
• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 1 cup of sugar (I prefer brown in most of my cake recipes)
• 3 tbsp. fresh orange juice
• 1 tsp. vanilla extract
• 1 tsp. orange extract, optional*
• 1/2 cup whole milk
• 1/2 cup extra virgin olive oil

Instructions

Preheat oven to 350°F. Spray your large 6 muffin tin with non-stick cooking spray.
In a medium bowl, add the cranberries, orange zest, ginger, orange juice and 2 tbsp. sugar. Mix well and set aside.
In another medium bowl, mix the flour, baking powder and salt. Sieve, and set aside.
In a large bowl, whisk the eggs, sugar, orange juice and extracts together.
Add half of the flour mixture to the batter and mix until incorporated.
Add the milk to the batter and mix until incorporated.
Add the remaining flour and then the vegetable oil and mix until cake batter is smooth.
Add the cranberry and orange zest mixture and fold in with a wooden spoon until evenly distributed into the batter.
Spoon the mix into the muffin pan and bake for 30 – 40 minutes or until a toothpick inserted in the center comes out clean.
Let cool. Serve.

Notes

Can be stored in an airtight container for a week. Can be reheated in the microwave and served with a smidge of butter on top.

— Hadi