Ingredients:
Dry Ingredient
- All-purpose flour – 1 ½ cup
- Granulated sugar – ¾ cup
- Baking powder – ½ tsp
- Baking soda – ¼ tsp
- Corn starch – ½ tsp
Wet Ingredient:
- Egg – 2 nos
- Softened butter – 2 tblsp
- Sour cream – ¼ cup
- Canola oil – ¼ cup
- Orange zest – 2 tblsp
- Vanilla essence – 1 tsp
- Fresh cranberries – ½ cup
Cranberry chunks -Orange cream Frosting
- Heavy whipping cream – ½ pint
- Confectionery/ powdered sugar – ½ cup
- Halved cranberries – 2 tblsp
- Orange zest – 1 tblsp
- Orange juice – 2-3 tblsp (freshly squeezed)
For Greasing
- Softened butter – 1 tblsp
- All-purpose flour – 1 tblsp
Procedure:
- Step 1: Pre-heat the oven to 350 degree F and grease 9 inch pan. Keep aside
- Step 2: In a small bowl mix fresh berries and corn flour. Take another mixing bowl, add all the dry ingredient and mix well.
- Step 3: In a wide mixing bowl add sugar, butter and oil. Beat well until it become light and fluffy. Add egg one at a time. Later, add the dry ingredient mixture slowly and whisk together.
- Step 4: Finally add the fresh berries corn mixture to the cake batter. Gently fold the batter along with the berries.
- Step 5: Pour the batter over the greased pan and bake it for 30-35 mins or until toothpick inserted into the center comes out clean. Cool completely.
- Step 6: In a Wide mixing bowl pour the heavy whipping cream along with confectionery / powdered sugar and beat on high speed until stiff peak form. Add the orange juice and some halved cranberries to the cream. Gently fold together and the cream is ready to decorate.
- Step 7: Now place the cake over the cake stand and take a spatula full of cranberry-orange whipped cream. Spread the cream from center to edges and repeat the process until it gets done, reserve some cream for additional piping.
- Step 8: Decorate with halved cranberries and orange zest to compliment the cake.
- Step 9: Enjoy the rich, tasty and healthy orange-cranberry cake.
