This is more of a tart than a cake. Kimberly made this for her annual birthday tea. It was wonderful.
Ingredients:
Filling:
1 large naval orange
About 1/4 cup orange juice
1 12 ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar
Cake:
2 1/2 cups all purpose flour
1 tsp baking powder
Pinch of salt
1 stick plus 5 TBSP unsalted butter, at room temperature
1 cup plus 2 tsp sugar
1 large egg
1 large yolk
1 tsp vanilla extract
Jam Filling instructions:
Grate zest of orange into medium saucepan. Slice off peel, remove white cottony pith and slice between membranes to release orange segments. Cut segments into 1/4 inch wide pieces and toss into pan. Squeeze juice from membranes to make 1/4 cup juice (supplement with juice or water as needed). Pour into pan.
Put cranberries in pan, stir in 3/4 cup sugar, boil, stirring over medium heat about 5 minutes until cranberries pop. Scrape jam into bowl and taste..add sugar to taste. Cool to room temperature.(Store up to two weeks in refrigerator).
Cake instructions:
Whisk flour, baking powder and salt and set aside. Beat butter until soft. Add 1 cup sugar and beat until dissolved. Reduce speed to low and add egg and yolk until well blended. Beat in vanilla. Add flour mixture, mixing lightly until just incorporated.. Turn onto smooth surface and form a ball, divide in half to form two disks. Wrap disks in plastic and refrigerate 15 minutes - overnight. Set out for 20 minutes at room temperature before proceeding.
Finite:
Preheat oven to 350 degrees. Lightly butter 9 inch springform pan and place on baking sheet lined with parchment.
Work with one piece of dough at a time. Roll out bottom layer and lay in pan.Press lightly. Spread with cranberry filling over dough. Roll out second dough and place on top of filling. Brush top of cake lightly with water and sprinkle with remaining 2 tsp sugar.
Bake: 35 to 40 minutes or until top of cake is lightly golden. Cool....Enjoy
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