Cranberry & Satsuma Mini Cake Loaves

My entry for the "Wholesome Lunchbox"

Cranberry & Satsuma Mini Cake Loaves

Margot over at Coffee & Vanilla is hosting the “Wholesome Lunchbox”, which is running until 15th of February (midnight, UK time). As Margot outlines, this is not only for children’s lunchboxes but also for adults, so get your thinking caps on folks and head over to Margot’s blog for all information and hopefully to participate.

My initial idea was to bake flapjacks for this challenge, but I wanted to come up with a recipe that could be baked either as mini loaves, 900g (2lb) loaf or muffins. The only difference would be the length of time it takes for them to be baked.

I thought this would be a great challenge for me to bake something that isn’t overtly sweet, but packed with the goodness of cranberries, satsuma and low fat natural yougurt. I lowered the sugar measurements in this bake, which still gives the cranberries that slight sour edge ,which burst into the fluffiness of the sponge. Of course blueberries would also be a wonderful combination too instead of cranberries. If using frozen fruit don’t thaw them prior, add them frozen to the cake batter.

I am entering my mini loaves into the Snack/Treat section of the "Wholesome Lunchbox." They are simple to prepare and take only 20 – 25 minutes to bake and will freeze perfectly well to have at hand anytime should you wish to place one into a packed lunchbox at short notice.

Close up shot of the Cranberry & Satsuma Mini Cake Loaves

Cranberry & Satsuma Mini Cake Loaves

Makes 12 mini cake loaves

Ingredients
100ml (4 fl oz) sunflower oil or another unflavoured oil
100ml (4 fl oz) low fat natural yogurt
100g (4 oz) caster sugar
Zest and juice of 1 satsuma
3 medium eggs, beaten
175g (6 oz) plain flour
1½ tsp baking powder
175g (6 oz) cranberries, fresh or frozen
To decorate
A little icing sugar to dust over the cooled baked loaves

You will need 12-hole mini loaf tin, greased in each hole with a little oil.

Method

Preheat oven to 180°C/160°C/350°F/Gas mark 4.

In a sieve over a large mixing bowl sieve the flour and baking powder. Add the cranberries and mix through with your hands to coat the fruit in flour.

In another mixing bowl add the sunflower oil, low fat natural yogurt, caster sugar beaten eggs, zest and juice of satsuma; whisk all the ingredients together until combined. Now add the mixture to the flour, baking powder and cranberries, folding gently through until fully combined.

Spoon into the mini loaf tins, they should be filled three quarters full. Place into the preheated oven to bake for 20 – 25 minutes or until golden brown and a skewer inserted into the centre comes out clean. Leave to cool for 5 – 10 minutes before turning out onto a wire rack to completely cool. When cold sieve a little icing sugar over the top of each mini loaf.

Note. If using frozen berries don’t thaw prior use from frozen.

Re-calculate the time for baking if making a large loaf or muffins. I would bake the larger loaf for approximately 45 - 50 minutes and the muffins 25 – 30 minutes, but please check before baking time is up as different ovens vary in temperature and some have hot spots. If the tops are browning to quickly, place a sheet of non-stick baking paper over the top until finished baking time.

I would also recommend lining a 900g (2 lb) loaf tin with baking paper to bake the larger loaf cake to ensure the mixture doesn’t stick to the sides.

Muffin paper cases if making muffins and this recipe will easily make 12 (depending on size of paper cases you use it maybe more).

If freezing leave out the icing sugar on top of the mini loaves.