Cranberry Orange Walnut Cake

Saw this beautiful cranberry orange walnut cake online through Country Living. Thought it would be perfect for Christmas. The cake itself and the mascarpone frosting is delicious.


The original recipe says to bake this in four 6 inch pans. I baked mine in three 6 inch pans for 33 minutes. I used a little less sugar (1.5 cups instead of 2 cups for the frosting). Next time, will make half the frosting to make a “naked cake”. I didn't want to waste the frosting I already made which is why I ended up frosting the cake. I also put the cranberry sauce in the middle first before piping the mascarpone frosting on the edge. I soaked the cranberries for the top of the cake in simple syrup (1/2 cup sugar and ½ cup water) overnight before rolling in granulated sugar.



https://www.supergoldenbakes.com/festive-cranberry-orange-walnut-cake/

Festive Cranberry Orange Walnut Cake (~from supergoldenbakes.com)

 Ingredients

·       For the cake

·       Dry ingredients

·       350 g | 12.3oz | 2¾ cups plain all purpose flour

·       330 g | 11.6oz | 1⅔ cups caster sugar

·       60 | 2oz | 1/3 cup walnuts ground to a powder

·       1 tbsp baking powder

·       1 tsp bicarbonate of soda

·       pinch ground cardamom

·       1/2 tsp salt

·       ––––––––

·       3 large eggs

·       200 g | 7oz | ¾ cup + 1 heaped tbsp cold unsalted butter cubed

·       200 ml | 7fl oz | ¾cup + 2 tbsp whole milk + 2 tbsp fresh orange juice

·       140 g | 5oz | just over 1 cup fresh cranberries halved if big + 1 tbsp flour

·       1 tsp vanilla extract

·       zest of 1 orange

·       For the frosting

·       500 g | 1lb 2oz | 2 cups full fat mascarpone

·       200 g | 7oz | 3/4 cup whipping cream

·       200 g | 7oz | 2 cups icing powdered sugar (used 1.5 cups instead)

·       1 tsp vanilla extract

·       about 1/2 jar cranberry sauce to fill

·       handful fresh cranberries to decorate

·       1 tbsp egg white + 1 tsp sugar

·       granulated sugar to frost the cranberries

Instructions

1.             Preheat the oven to 180C (350F). Grease and line your cake tins. Dust with flour.

2.             Grind the walnuts to a fine powder in a food processor or blender.

3.             Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.

4.             Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs.

5.             Add the eggs, one by one, mixing well after each addition and scraping the sides of the bowl as needed.

6.             Gradually add the milk, vanilla extract and orange zest and beat together on low speed.

7.             Once the milk has been incorporated, increase the speed and mix together for a few minutes, stopping the mixer and scraping the sides of the bowl as needed.

8.             Toss the cranberries in the flour to coat, then fold into the batter.

9.             Divide the batter between the prepared tins and level. Bake for 30-35 minutes (baked 33 min), or until a skewer inserted in the centre comes out clean and the tops are firm and springy. Cool completely before frosting. You may need to level the layers before assembling the cake.

10.          Whip the mascarpone, vanilla and icing sugar on low speed until combined. Increase the speed and beat together until smooth.

11.          Gradually add the cream and whip until the frosting is smooth and you have firm peaks. Take care not to over whip. Transfer the frosting to a piping bag fitted with a plain round tip. (just put it in a Ziploc bag and cut the tip)

12.          Pipe a ring of frosting around the rim of the bottom layer and fill the centre with cranberry sauce. Top with the second layer and repeat. Add the final layer.

13.          Smooth some frosting over the top and sides of the cake. Leave some of the cake showing through to achieve the 'naked' cake look, or do a crumb coat then chill the cake, then add another layer of frosting and smooth over the cake.

14.          Use a fork to whisk 1 tbsp egg white with 1 tsp of sugar until frothy. Brush over the fresh cranberries and leave to dry slightly. Soaked the cranberries overnight in simple syrup (1/2 cup sugar plus 1/2 cup water). Sprinkle with granulated sugar to achieve the 'frosted' look. Arrange over the top of the cake (do not eat!).

Notes

Taste the frosting for sweetness – if you prefer it on the sweet side you might want to add a bit more icing sugar.This conversion table might be useful https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table