The credit for this lovely cake batter goes to Debi Mazar and Gabriele Corcos, hosts of Extra Virgin. I fell in love with their cooking and recipes from the first episode I watched. The thing I admire most is how they take the freshest finest ingredients and keep it simple. I’m a firm believer that food should first taste amazing on it’s own to ensure a delectable dish. For example, if you’re cooking with wine you must absolutely no doubt about it taste the wine, if the first sip leaves you unsure test again and so on and so fourth 😉 I prefer a Sauvignon Blanc to cook with, overall this is my preferred white wine. Back to the main topic this fantastic cake… The texture alone is flawless, airy and soft as if the cake were a cloud. The simple orange flavor gives it a perfect sweetness, but I wanted a little more for this holiday season; by added roughly chopped fresh cranberries it took a deliciously outstanding cake and made it phenomenal.
Sometimes we can love things even more than we originally thought. I find myself this way with so many things lately; my blog, my children and even my husband. Just when I thought I could not possibly love my son any more for the first time ever he crawled up in my lap laid his head down on my chest and said “Mommy I love you” Yup my heart just overflowed with love. I think life is just like this cake, you can love something, but continually those things can change which allows you to love more than you have ever imagined possible.
I’m encouraging you to give this beautiful cake a try, whether you enjoy the original recipe or with adding fresh chopped cranberries. Just don’t forget the light dusting of powdered sugar for a finishing touch of elegance and sweetness.
- Butter, for pan
- 1½ cups all-purpose flour
- 1 cup sugar
- 1½ tablespoons baking powder
- Zest and juice of 1 orange
- 1 cup fresh cranberries, rough chopped
- 3 large eggs
- ½ cup warm whole milk
- 4 tablespoons vegetable oil
- Powdered sugar
- Preheat oven to 360F
- Butter a 9x13 baking dish
- Either using a knife or food processor( I use my mini food processor by Cusinart) chop or pulse the cranberries a bit to rough chop them and set aside
- In large bowl add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil
- *special note: buy 2 oranges if the first one is not very juicy I would add another half orange
- Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes
- Add your chopped cranberries and mix just until incorporated
- Pour batter into the buttered baking dish and bake for about 25 minutes or until toothpick comes out clean in the center
- Allow to cool for 30 minutes before cutting and serving with powdered sugar