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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Her recipe on their site includes a caramel walnut sauce, but she didn't do that on the show. This cake is dense, slightly moist and full of flavor. It does not rise very high. My guests all liked it and I thought it was delicious with a cup of tea. Ingredients:
1 cup dried cranberries |
1/2 cup cake flour |
1/2 cup fine yellow cornmeal |
1 teaspoon baking powder |
3 tablespoons orange zest, from 2-3 oranges |
3/4 cup unsalted butter, at room temperature |
1 1/4 cups sugar |
1 teaspoon vanilla |
4 large egg yolks |
2 large eggs |
1/3 cup fresh orange juice |
1/4 cup powdered sugar |
Directions:
1. Preheat oven to 350°F, with rack in center of oven.
2. Spray 8 cake pan with non-stick spray.
3. Put cranberries in a sieve which is set over a medium sized bowl.
4. Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
5. Add cornmeal, baking powder and orange zest to flour; mix.
6. In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
7. Add vanilla and yolks and eggs, one at a time.
8. Turn speed down to low and add orange juice.
9. Turn off mixer and fold in cranberries, just until incorporated.
10. Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
11. Cool on wire rack for about an hour.
12. Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
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