Cranberry Orange Cake

Serves 8-10

300g golden caster sugar

5 eggs

Zest and juice of 3 blood oranges

(150ml juice)

150ml light olive oil

280g flour, sifted

1 tbsp vanilla extract

2 tsp baking powder

200g frozen cranberries

GLAZE

140g white chocolate, roughly chopped

Zest and juice of 1 blood orange Fresh or frozen cranberries, defrosted, to garnish

Heat oven to 180°C (160°C fan forced) and grease a 2.5-litre bundt tin with oil or butter.

Put the sugar, eggs and zest in a large bowl and beat with a handheld beater for about 10 minutes until thick and pale.

With the beaters on medium-low speed, pour in the orange juice and oil, mixing until fully combined.

Add the flour, vanilla and baking powder and beat until just combined to a smooth batter. Fold in the frozen cranberries, then pour into the prepared tin.

Place on a baking tray and bake in the oven for 35-40 minutes or until a skewer inserted into the cake comes out clean.

Allow to cool for 5 minutes before carefully turning out onto a wire rack to cool completely.

To make the glaze, put the white chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally.

Once the chocolate has melted, pour in the blood orange juice and stir to combine.

Remove the bowl from the heat and leave to cool, then chill in the fridge until the glaze is thick but still of a pourable consistency.

Once the glaze is at the desired consistency, pour over the cake, allowing it to drip down the sides.

Sprinkle the cake with orange zest and garnish with fresh or defrosted cranberries.

The cake will keep in an airtight container for 3-4 days.