Who says a cake has to be round? No one!
Who says a Christmas dessert can’t be a citrus cranberry cake which are in season right now? No one!
Exactly my point. Thank you!
Few weeks ago I got from the grocery store some beautiful mandarins. After eating like half of them I though about making a citrus cake, but since I don’t have much experience when baking with citrus I poured myself a cup of tea and start thumbing some of my cookbooks until I got to one old collection of holiday recipes from Better Homes and Gardens. Coconut Cranberry Torte. I know, what’s that got to do with Citrus Cranberry Cake, you may ask. Well except leaving the coconut aside I kinda kept the recipe and added some more citrus to the cake and on top of the cake.
The cake is a little bit of work, but what layer cake doesn’t need work? First you have to bake the layers in a jelly rolls pan. Once the cake is baked the fun begins. With a little patience and a measuring tape you cut in in three rectangles and sandwich them with the cranberry sauce you made while waiting for the cake to bake.
At the end you dress the cake with a little bit of icing and freshly cut mandarin slices.
The cake turned out amazing. It’s light and the citrus touch makes it so refreshing and the the tart cranberry sauce layers turns this cake into a mouthful of flavors.
The top layer is flooded with the icing and the longer it stays, the juices from the mandarin slices get sucked into the cake making it even more irresistible.
- 3/4 cup (168 grams) room temperature butter
- 1 3/4 cups (350 grams) sugar
- 3 eggs
- 1 tsp lemon extract
- 2 1/2 cups (300 grams) all purpose flour
- 2 1/2 tsp (10 grams) baking powder
- 1/2 tsp salt
- 3/4 cup (180 ml) milk
- 1/2 cup orange juice (freshly squeezed)
- 12 oz (336 grams) fresh cranberries
- 1 cup (200 grams) sugar
- 1/3 cup orange juice
- 1/2 cup powder sugar
- 2 tsp water
- few drops of lemon juice
- mandarin slices
- powder sugar
- Heat the oven to 375F.
- Grease the bottom and the sides of a 15X10 inches jelly roll pan and line with parchment paper. Set aside.
- In a mixing bowl add the butter and the sugar and cream until light and fluffy. Scrape the sides of the bowl and one by one, add the 3 eggs followed by the lemon extract.
- Add the baking powder and salt and slowly fold in the flour alternately with the milk and orange juice.
- Spoon the batter into the prepared baking pan and bake for about 23 minutes or until a toothpick inserted in the middle comes out clean.
- While the cake is baking, make the cranberry sauce.
- In a medium saucepan add the cranberries, sugar and orange juice. Cook over medium heat for about 10 minutes or until all the cranberries have popped and the sauce is thickened.
- Leave to cool completely.
- When the citrus cake is done, take it out of the oven and leave to cool 10 minutes in the pan. Sprinkle powder sugar on top of the cake, cover with a cutting board and turn. This way you'll be able to remove the cake form the pan without breaking it into pieces or sticking to the cutting board.
- Remove the parchment paper, trip the edges and slice the cake in 3 slices (about 4 3/4 inch each slice) Wait until the cake and the cranberry sauce are completely cooled
- Place the first slice on the serving plate. Spoon half on the cranberry sauce on top of the cake and spread it all over. Top with a second slice of cake and spread the remaining cranberry sauce.
- Place the 3rd slice of cake on top and let sit for 10-15 minutes. You can refrigerate at this point, if you prefer.
- Now it's time to make the icing.
- In a small bowl mix the powder sugar with the water and the lemon juice. You want the icing to be still pour-able but not too runny.
- Pour it over the cake, wait few minutes until it sets and decorate with the mandarin slices.
- Optional you can sprinkle some powder sugar.
- Slice and enjoy!
Sending love your way,