Vallery Lomas' Cranberry Orange Cake

Vallery Lomas' Cranberry Orange Cake

Prep Time

2 hourss 35 minutes

Cook Time

25 minutes

Total Time

3 hourss

Yields

7

Directions

  1. Heat the oven to 350 degrees. Grease and flour an 8-inch cake pan
  2. In a medium bowl, add the flour, baking powder and ¼ teaspoon salt. Whisk to combine
  3. In a large bowl, add the olive oil, ⅔ cup sugar and eggs. Whisk until well combined. Add the vanilla, orange zest and orange juice. Whisk until combined
  4. In three additions, stir the flour mixture into the liquid mixture, alternating with the milk. Do not overmix
  5. Stir in the 1 cup of cranberries. Pour the batter into the prepared cake pan. Bake until golden around the edges and the cake is springy and bounces back when lightly pressed in the center, about 25 minutes
  6. Transfer to a wire rack to cool completely. Once cool, invert the cake out of the pan
  7. Make the Whipped Cream Frosting: In the bowl of an electric mixer fitted with the whisk attachment (or large bowl with hand mixer), whip the heavy cream, ¼ cup sugar and pinch of salt to soft peaks
  8. Add the sour cream and whip until incorporated, taking care not to overmix
  9. When ready to serve, spread the whipped cream frosting on top and adorn with dried orange slices and sugared cranberries, if using
  10. Make the Sugared Cranberries: Add fresh cranberries to a medium-sized heat-proof bowl and set aside
  11. Add ¾ cups sugar and ¾ cup water to a small saucepan over medium heat. Whisk until sugar dissolves and liquid starts to simmer. Remove the saucepan from the heat and cool for 5 minutes
  12. Pour the syrup over the cranberries, cover, and let stand for 15 minutes. Using a slotted spoon, transfer the cranberries to a parchment-lined baking sheet. Refrigerate, uncovered, for 30 minutes
  13. Add remaining ½ cup sugar to a small bowl. Toss the now-sticky cranberries in the sugar, coating them all over. Spread the sugared cranberries in a single layer on a parchment-lined baking sheet. Refrigerate, uncovered, for an additional 30 minutes
  14. For the dried oranges, Heat the oven to 200 degrees. Line a baking sheet with parchment paper and set it aside
  15. Using a very sharp knife or mandolin, slice the oranges thin, about ¼- ⅛-inch per slice. If sliced too thick, they will take a little longer to dry out in the oven. Arrange on the baking sheet, leaving a little space between each slice
  16. Bake until the slices feel dry and crisp like a potato chip. This takes a couple of hours or longer depending on how thick the orange slice is. Check them every 30 minutes

Ingredients

  • 1 1/3 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup extra virgin olive oil
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp orange zest
  • 3 tbsp orange juice
  • 1/3 cup milk, at room temperature
  • 1 cup fresh cranberries
  • 1 cup cold heavy cream, for frosting
  • 1/4 cup granulated sugar, for frosting
  • pinch salt, for frosting
  • 1/4 cup sour cream, for frosting
  • 1 cup fresh cranberries, for sugared cranberries
  • 3/4 cup water, for sugared cranberries
  • 1 1/4 cup granulated sugar, dikvided, for sugared cranberries
  • 2 medium oranges, sliced thin (1/4 inch - 1/8 inch), for dried oranges