I know its not Christmas, and traditionally this would be a cake for christmas time. But here in Australia it is winter and after cutting all the Citrus Wasp out of our orange tree we have a huge amount of oranges. So Orange Cranberry Cake it is.
I discovered that fresh cranberries are rather hard to come by in Australia, so I had to use frozen ones, but they defrosted well.
I find it quite hard to add orange flavour into a cake (any tips would be much appreciated), so this time I went with orange zest in the cake, and orange simple syrup to add flavour… worked better than expected with a very nice orange flavour, but I have tasted some orange cakes before that shout orange at you and this cake does not do that.
2 1/2 cups self raising flour
1/2 cup corn flour
2 tsp baking powder
1/2 tsp salt
230g unsalted butter
2 cups sugar
1 tsp vanilla (I used powdered)
1 tbs dried cranberries soaked in 1/4 cup water
2 tbs orange zest
1 cup milk
1 1/2 cup of cranberries (fresh or thawed) + flower for dusting
1 cup orange juice
2/3 cup sugar
Follow recipe here for Italian Meringue Buttercream
Gradually add 2 tbs of orange simple syrup, and stir well.
Extra for Decorating
1 cup cranberries (fresh or thawed)
Soak dried cranberries in 1/4 cup of water. Sift together flour, salt and baking powder. Cream butter sugar and orange zest until light and fluffy, add eggs 1 at a time.
slowly add the dried cranberries and water to the mix, then go back and forth between adding the dry ingredients and the milk, starting and finishing with dry ingredients.
Stir ingredients until just combined.
Toss cranberries in some four to coat then add (only the cranberries) to the mix and gently fold in.
Pour into 2 prepared 6″ round cake tins and bake at 180˚C for 50 mins or until in springs back and a skewer comes out clean ( time may vary with your oven).
Make simple syrup by cooking orange juice and sugar over medium heat until all the sugar is dissolved.
Once your cakes have cooled and they are remove them from their tins, flatten the tops. Then divide each cake into two layers and coat in simple syrup.
Stack your cake, then crumb coat the cake and chill in the fridge until dry to touch.
Meanwhile over low heat combine the remainder of the simple syrup and the cranberries for decorating and stir to coat. Keep stirring until they look shiny and sticky, the simple syrup will go redish in colour, and be very thick.
Now do the final coat of icing on your cake and allow to chill again.
Decorate after traveling (if you are taking the cake somewhere). Gently pile the sticky cranberries on the cake, dripping some of the syrup on and around the cake also. then to finish sprinkle over the zest.
Yum now you can enjoy.