Did you know that fresh cranberries are low FODMAP up to 50g per serving? And that most importantly, they’re delicious baked into a cake? Tart, tangy and sweet, they’re dotted throughout this loaf, alongside nutty pecans and flecks of citrus zest, turning it into something really festive and special. This is a simple, yet really impressive looking cake - especially when it’s finished with a glossy, orange marmalade top.
225g unsalted butter, room temperature
225g golden caster sugar
4 medium eggs, room temperature
175g gluten free plain flour
50g ground almonds
2 teaspoons baking powder
¼ xanthan gum (optional, but helps make gluten-free cake less crumbly)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fine sea salt
90g lactose free yogurt, room temperature
150g fresh cranberries, roughly chopped
100g pecans, roughly chopped
1 tablespoon orange marmalade (check for FODMAPs if needed)
Preheat the oven to 180C,160C fan and grease and line a 2lb loaf tin (mine was 19cm x 12 cm x 9 cm).
In a large bowl with an electric hand whisk, or using a stand mixer, beat together the butter, sugar and finely grated zest of an orange and a lemon until light and fluffy. Add the eggs, one at a time, beating between each addition before adding the next. If your mix looks like it might curdle at any point a good trick is to add in a few spoonfuls of the flour before adding in the next egg.
Sift over the flour, ground almonds, baking powder, xanthan gum, cinnamon, ginger and salt. Fold the dry ingredients into the wet, followed by the yogurt, cranberries and pecans.
Spoon the batter into your prepared tin and smooth out the top. Bake for 1 hour 5 minutes - 1 hour 15 minutes (check at the 1 hour 5 mark), or until golden on top, springy to the touch and an inserted skewer comes out clean.
Once baked, remove from the oven and let cool in the tin for 10 minutes. Remove the cake from the tin and place on a cooling rack. Brush the orange marmalade over the top of the cake and leave to cool completely.