Who says a cake has to be round? No one!
Who says a Christmas dessert can’t be a citrus cranberry cake which are in season right now? No one!
Exactly my point. Thank you!
Few weeks ago I got from the grocery store some beautiful mandarins. After eating like half of them I though about making a citrus cake, but since I don’t have much experience when baking with citrus I poured myself a cup of tea and start thumbing some of my cookbooks until I got to one old collection of holiday recipes from Better Homes and Gardens. Coconut Cranberry Torte. I know, what’s that got to do with Citrus Cranberry Cake, you may ask. Well except leaving the coconut aside I kinda kept the recipe and added some more citrus to the cake and on top of the cake.
The cake is a little bit of work, but what layer cake doesn’t need work? First you have to bake the layers in a jelly rolls pan. Once the cake is baked the fun begins. With a little patience and a measuring tape you cut in in three rectangles and sandwich them with the cranberry sauce you made while waiting for the cake to bake.
At the end you dress the cake with a little bit of icing and freshly cut mandarin slices.
The cake turned out amazing. It’s light and the citrus touch makes it so refreshing and the the tart cranberry sauce layers turns this cake into a mouthful of flavors.
The top layer is flooded with the icing and the longer it stays, the juices from the mandarin slices get sucked into the cake making it even more irresistible.
Sending love your way,