Yet another Fiesta Friday#45 this week, and I’m coming to the party with a Cranberry Cake, perfect for the season. I usually make this cake only with the orange zests and orange juice, but I added cranberries for the party! It’s always a joy to come to this party, thank you to our host Angie from The Novice Gardener.
- 300g of plain flour/all purpose flour
- 150g of soft butter
- 150g of white sugar granulated
- A pinch of salt
- 11g of baking powder
- 3 eggs
- 100g of dry cranberry
- Icing sugar (for the dust)
For the syrup:
- 250ml of orange juice (5 oranges for me)
- 20g of white sugar granulated
- Grease a savarin mould or a round pan of 23cm and set aside.
- Preheat the oven to 180C degrees.
- In a large bowl add the soft butter and the sugar.
- Whisk until the mixture becomes white and creamy.
- Add the eggs one by one and continue to mix energetically.
- Pour the flour with the baking powder and the salt.
- Continue to whisk.
- Finally add the cranberries and mix.
- Pour gently the mixture into the savarin mould and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile in a small pan boil the orange juice with the sugar.
- When you see the bubbles, remove from the heat and set aside.
- Remove the cake from the oven an pour slowly the syrup pan on the top of the cake.
- Allow to cool for 2 hours or overnight (this is what I did).
- Flip delicately the cake on a serving dish and dust with icing sugar and sprinkle with almond slices.
The cake is moist with the addition of orange juice and the cranberries give a delicious taste to this cake!