Cranberry, orange, almond

A great flavour combination is cranberry and orange.  See what you think of this non-traditional rusk and let me know.

300g butter
250 – 300 ml sugar (the cranberries and orange add sweetness)
2 large eggs, lightly beaten
500ml buttermilk
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.

Cut into rusks in the pan.  Dry out in a very low oven for about six hours.

This recipe may not be printed or used commercially without the written permission of

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