250 – 300 ml sugar (the cranberries and orange add sweetness)
2 large eggs, lightly beaten
400g wholewheat flour
600g white flour
40ml baking powder
30ml baking soda (bicarbonate of soda)
1 cup finely chopped dried cranberries
1 cup toasted almond slivers, coarsely chopped
1 tsp orange essence
50 – 60 ml orange rind, finely grated (about 2 medium oranges)
Spread almond slivers in a single layer onto a baking sheet and toast at 350 (180) degrees until golden. Don’t let them brown too much in the oven as they continue to brown when removed from the oven. Tip: Shake the baking tray occasionally to prevent the ones that brown early from burning.
Melt the butter and sugar together in a saucepan. Set aside to cool. Add the eggs, buttermilk, orange essence and orange rind.
Mix the flour, baking powder, cranberries, and almonds together. Stir in the egg mixture. Press evenly into a large greased baking sheet. Bake in preheated oven at 180 degrees for 25 – 35 minutes till golden.
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