Orange Cranberry Loaf Cake

Preheat your oven to 180°C and line a loaf tin with parchment paper.

Combine the orange zest and caster sugar in a bowl and rub together with your hands until the sugar changes colour and becomes fragrant.

Add the orange juice, ghee or butter, and vanilla extract to the sugar mixture and whisk for 5 minutes.

Combine the milk and lime juice, add to the wet mixture, and whisk until combined.

In a separate bowl, stir the baking powder and salt into the flour.

Gently fold the flour mixture into the wet batter until no flour pockets remain, being careful not to overmix.

Toss the dried cranberries in 1 teaspoon of flour to coat them well, then fold into the batter.

Pour the batter into the prepared loaf tin and bake for 55 minutes, or until a skewer inserted in the centre comes out clean.

Allow the cake to cool completely.

Make the glaze by combining the powdered sugar with the zest and juice of 1 mini orange and 1 lime, then stir in the chopped dried cranberries.

Pour the glaze over the cooled cake and serve.