Time: 1 hour 15 minutes
Complexity: easily
Servings: 6 - 8

This cake is baked with a blend of wheat and corn flour, which gives it a warm corn flavor and aroma while maintaining a stunning texture. Orange zest and dried cranberry pieces add a fruity, spicy note, making it a perfect treat for winter tea or Christmas dinners. All ingredients are simply mixed into the batter and baked in a round cake pan. A quick, homemade treat with a festive twist.

Ingredients:

• 165 g butter, room temperature + extra for greasing the pan
• 1 cup premium flour + extra for dusting the pan
• 0.5 cup finely ground yellow corn flour
• 1 teaspoon baking powder
• 1/8 teaspoon fine sea salt
• 1/4 cup orange zest (from 2 large oranges)
• 3/4 cup dried cranberries, cut into 0.5 cm pieces
• 1 large apple, cut into wedges
• 1/4 cup brown sugar
• 1 tbsp cornstarch
• 1 and 1/4 cups sugar
• 0.5 tsp vanilla extract
• 4 large egg yolks
• 2 large eggs
• Whipped cream, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, corn flour, apples, dried cranberries, Orange zest, brown sugar, eggs, starch

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Preparation:

Step 1
• Position a rack on the middle shelf of the oven. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (22 cm) round cake pan.
Step 2
• In a medium bowl, combine cranberries, apples, brown sugar and cornstarch; set aside.
Step 3
• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Transfer 3 tablespoons of the flour mixture to a small bowl.
Step 4
• Using a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Stir in the vanilla extract. Add the egg yolks and whole eggs one at a time, mixing thoroughly. Gradually add the flour mixture and knead until smooth.
Step 5
• Spread the cranberries in the prepared pan. Pour the batter over the top and smooth the surface with a spatula. Bake until golden brown and a cake tester inserted into the center comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer it to a wire rack to cool completely. Invert the cake, slice it into wedges, arrange it on a serving platter, and serve with whipped cream. The cake can be baked in advance and stored for 1 day in an airtight container..

Votes: 2