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Categories:
cranberries cake flour yellow cornmeal baking powder orange zest unsalted butter sugar vanilla egg yolks eggs orange juice powdered sugar
Viewed: 25 - Published at: 5 months agoIngredients
- 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
Method
- Preheat oven to 350°F, with rack in center of oven.
- Spray 8" cake pan with non-stick spray.
- Put cranberries in a sieve which is set over a medium sized bowl.
- Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
- Add cornmeal, baking powder and orange zest to flour; mix.
- In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
- Add vanilla and yolks and eggs, one at a time.
- Turn speed down to low and add orange juice.
- Turn off mixer and fold in cranberries, just until incorporated.
- Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
- Cool on wire rack for about an hour.
- Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
