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Cranberry Christmas Cake

 We are going to prepare a simple sponge cake, with yogurt, orange zest and juice, and lingonberries. We are going to cover it with a simple glaze made with water, icing sugar and lemon juice. We decorate it in the most Christmassy way that comes to mind and we can serve it both for breakfast, as a snack or for dessert. It seems to us that with a coffee or a cup of hot chocolate, it cannot be a better option to sweeten us at any time!


For the cake:

  • 1 unit of yogurt
  • 3 measures of flour yogurt glass
  • 2 measures of glass of white sugar yogurt
  • 1 measure of olive oil yogurt glass
  • 1 unit of Orange
  • 150 g of Blueberries
  • 16 g of baking powder
  • 3 unit of Egg
  • For the glaze
  • 200 g of icing sugar
  • 4 tbsp lemon juice
  • 4 tbsp of water


1.Preheat the oven to 180 degrees.

2.Wash the orange, grate the skin and squeeze out the juice.

3.In a bowl mix the eggs with the sugar and beat well.

4.Now add the yogurt and olive oil and integrate them well. Add the orange zest and juice -leave a little zest for the final decoration-.

5.Add the flour and baking powder passed through a sieve and mix everything until you have a smooth dough. Add the blueberries, reserving a few for decoration.

6.Grease a rectangular mold with oil, sprinkle a little flour and carefully dump the dough.

7. Bake for about 40 minutes at 180 degrees.

8.Let cool and prepare the glaze by mixing the icing sugar, lemon juice and water in a bowl with a rod.

9.Cover the cake with the frosting and decorate it with a little orange zest and some blueberries.