Cranberry and orange cake

Name: Cranberry and orange cake
Ingredients: 70 g dried cranberries; 4 tablespoons orange juice; 4 eggs; 1/8 teaspoon salt; 6 tablespoons sugar; 4 tablespoons oil; 4 tablespoons orange juice; 1 packet vanilla sugar (8 g); 1 teaspoon grated orange zest; 5 tablespoons flour; 2 tablespoons cornstarch; 10 g baking powder; 6 tablespoons powdered sugar; 3 tablespoons orange juice; 1 teaspoon grated orange zest

Dessert - Cranberry and orange cake by Camelia L. - Recipia

With coffee or after lunch, cranberry and orange cake is served in slices, with a fluffy sponge and a smooth orange glaze. The cranberries soak in juice, and orange zest goes into the glaze too; the flavor is a little reminiscent of fruitcake. I leave them whole when folding them in, because I like finding distinct pieces in each slice. Prep: 20 minutes. Cook: 40 minutes. Rest: 75 minutes. Total time: 135 minutes. Serves: 8. Approximately 225 kcal and 4 g protein per serving.

Ingredients

For the sponge

70 g dried cranberries
4 tablespoons orange juice
4 eggs
1/8 teaspoon salt
6 tablespoons sugar
4 tablespoons oil
4 tablespoons orange juice
1 packet vanilla sugar (8 g)
1 teaspoon grated orange zest
5 tablespoons flour
2 tablespoons cornstarch
10 g baking powder

For the glaze

6 tablespoons powdered sugar
3 tablespoons orange juice
1 teaspoon grated orange zest

Preparation

1. Put the cranberries in 4 tablespoons of orange juice to soak for 15 minutes. 2. Separate the eggs. Beat the egg whites with 1/8 teaspoon of salt, then gradually add the sugar and beat until stiff and glossy. 3. Mix the egg yolks with the oil and 4 tablespoons of orange juice. Pour the mixture over the egg whites and mix briefly. 4. Add the vanilla sugar and 1 teaspoon of grated orange zest, then mix just until combined. 5. Mix the flour with the cornstarch and baking powder. Gradually fold the mixture in with a spatula, using upward strokes from the bottom, until the batter stays airy. 6. Drain the cranberries and fold them into the batter. Pour it into a 24 cm round cake tin and bake at 180°C for 40 minutes, until a toothpick comes out clean. 7. Let the cake cool completely, about 60 minutes. Mix the powdered sugar with 3 tablespoons of juice and 1 teaspoon of orange zest, then spread the glaze over the top.

Notes

For a gluten-free version, replace the 5 tablespoons of flour with 40 g of gluten-free flour blend; the cake contains gluten and eggs. Keep covered in the fridge for up to 3 days. A slice goes well with black tea. A 24 cm tin gives a taller sponge, while baking in a wider tin may finish sooner. Grate only the orange part of the peel, as the white layer can make the batter and glaze bitter.

Frequently asked questions

Why does the sponge sink after I take it out of the oven?

It may not be cooked through in the center, or the egg whites may not have been beaten enough. Don’t open the oven during the first 30 minutes, and check the sponge at the end with a toothpick.

Can I use fresh cranberries instead of dried ones?

Yes, use 70 g of fresh cranberries and skip the soaking. Choose firm berries with no soft spots.

What should I do if the glaze runs off the sponge?

Mix in powdered sugar one tablespoon at a time until the glaze sits on the spoon in a thick layer.