My favourite moment in baking is when the lovely aroma fills the kitchen. At that moment, all is done and there is nothing you can do or change. All that is left is waiting!
& of course a pile of dishes to wash!
But then there is the anticipation of tucking into a yum cake! Ok, enough of my musings and back to the practical matters!
I baked this cake with leftover cranberries from Christmas. The batter for this cranberry cake is made with greek yogurt but you can switch it with sour cream for a slightly more decadent taste. They both taste equally good.
The sugared cranberries and sugared rosemary make for lovely decorations on the cake and taste good but these are completely optional. You can find the recipe for sugared cranberries here
I hope you will bake this cranberry cake! Happy Baking!
- 180 gram plain flour all purpose flour (USA), maida (India)
- 160 gram sugar
- 150 gram butter unsalted
- 2 medium eggs
- 120 ml greek yogurt can replace with sour cream
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Cranberry Jam Filling
- 300 gram cransberries fresh or frozen
- 1/2 tsp cinnamon powder
- 30 gram sugar
- 20 ml lime juice
- 250 gram mascarpone cheese or cream cheese
- 100 gram full cream also called double cream or full fat cream
- 100 gram powdered sugar also called frosting sugar
Bake the Cake
- Pre heat the oven to 175C
- Butter two two 6 inch round pans and dust w flour
- Mix together flour, baking powder, baking soda, salt
- Beat together the butter and sugar on medium high speed until it's pale and fluffy, about five minutes
- Add in the eggs and yogurt. Beat until fully mixed
- Add in the flour slowly until it is fully incorporated and batter it smooth
- Add the batter in the two prepared pans
- Bake for 25-30 minutes until a skewer comes out clean
- Take the pans out of the oven and set on a rack to cool.
- At this point, you can leave the cakes as it is or you can slice each cake into two layer so that you have a total of four layers. If you are going to slice the cakes, once the cakes cools down, put them in the freezer for half hour. It's easier to slice a cake once it has been in the freezer for a bit
- Take the cakes out of the freezer and slice each cake into two equal-sized slices
Make Cranberry Filling
- Simmer the cranberries sugar and cinnamon with about 1/4 cup water in a thick bottom pan
- Cook on low heat for about 10-15 minutes. Stir so that it doesn't stick to the pan
- Once the cranberries soften, mash them with the back of the spoon so that it has the consistency of a loose jam.
- Set aside to cool
Make the Frosting
- Beat the sugar and mascarpone until it's fluffy about 5-6 minutes
- Add in cream and beat for another 5-6 minutes at medium speed until fluffly.
- When you add in the cream, the mixture will become wet but don't worry, it will will become fluffy again once you beat it for a bit
Assemble the Cake
- Slather a layer of cranberry jam on top of each layer. Then add a layer of buttercream on top of the jam layer. It's easier to pipe the buttercream on top of each layer rather than using a spoon to add a layer of buttercream. But you can try either way
- Assemble the layers on top of each other
- Start slathering buttercream all around the cake until the cake is evenly coated with buttercream on the top and all sides
- I normally cover the cake with buttercream in two separate steps rather than in one step. In the first step, spread a thin layer of buttercream all over the cake. After this, put the cake in the fridge for 15-20minutes. Then take the cake out of thefridge and spread the remaining buttercream all over the cake. Doing it in two steps ensure that cake crumbs are secured in the first layer and the second layer is smooth. Use a spatula or a knife to achieve a smooth finish. Dip the spatula in hot water (and then dry it with a kitchen towel) between each pass to ensure a smooth finish
- Decorate with sugared cranberries and rosemary