Cranberry orange buttermilk cake with a cranberry sauce which adds a flavor and aroma of spices, as well as an extra juiciness to the cake. And the thick white chocolate coating not only perfectly complements the bitterness of the cranberries with its sweetness, but it also makes something as simple as a sponge cake a super elegant piece of pastry!
This recipe brings back such fond memories of my last getaway to the alps. Specifically, last September where I spent a few days in Tyrol. At that time of year, the mountains were full of bushes of wild blueberries and cranberry. Also some late wild strawberries. And me, who is an alpine spirit, loses myself in those memories and goes crazy when I find food in the mountains.
In addition, in the situation in which we find ourselves now, I really miss these short trips and also the good weather to be able to go for a hike in the mountains. But overall, the point is that I had never seen wild cranberries. And I went totally crazy when I stopped at a supermarket, on the way back I found that they were selling them. I didn’t pick them up from the mountain because I don’t know the rules and I don’t know if it’s allowed. Since they are very small, you need to pick many to be able to do something useful with them.
Obviously I bought a package and brought it home as a treasure. And since they are beautiful red balls, I found them ideal to make a recipe with a festive Christmas touch. Yes, and it was still September. I know that in Spain it is very difficult to find fresh cranberries, they are easily found dried, like raisins. You can use those perfectly. In that case, it’s best to skip the part of the cranberry sauce that I don’t think would taste good. But if you find fresh cranberries from cultivation it will be practically the same.
I have tried both types, the wild and the cultivated one, the only difference that I have noticed is that the wild one is juicier, it even releases some liquid. But in taste they are very similar.
And to finish, I will tell you the name of the silicone mould I used. I know this is the only thing you want to know since you have seen the first photo;) It is from the Italian brand, Silikomart, which has silicone molds with beautiful shapes! I have also made the mini white chocolate bars using one of their molds. As I said, they make some beautiful molds!
Wild Cranberry & orange buttermilk cake with white chocolate
Cranberry orange buttermilk cake with a cranberry sauce which adds a flavor and aroma of spices, as well as an extra juiciness to the cake.
- FOR THE WILD CRANBERRY SAUCE:
- The zest of an orange cut into long strips
- 500g fresh wild cranberries
- 200 ml maple syrup
- 60 ml water
- ¼ tsp ground cloves
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- FOR THE CAKE:
- 60 g unsalted butter, room temperature
- the zest from 1 orange
- 200 g sugar
- 1 egg
- 1 tsp vanilla extract
- 256 g flour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups fresh cranberries
- 120 ml buttermilk
- 400 g white chocolate
We can start by preparing the cranberry sauce. This can be done days to even weeks in advance and stored in the fridge. Pour all the sauce ingredients into a large saucepan and bring to a boil. Simmer for about 20 minutes, until the amount of water is reduced and a jelly-like texture forms. Pour the sauce into jars and chill completely in the fridge.
Preheat the oven at 170°C. Cream butter with orange zest and the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries and add some tea spoons of cranberry sauce in some spots. Swirl the cranberry sauce with the batter using a toothpick.
Grease the silicone baking pan with oil or coat with non-stick spray. Spread batter into pan. Bake for 40 to 45 minutes, then check for doneness by touching the top gently or by inserting a toothpick.
If necessary, return the pan to the oven, check every five minutes or so.
Let the cake cool completely.
In the meantime, melt the chocolate in the microwave or at the bain marie. Wash and dry the same silicon baking pan.
Pour a half of the melted chocolate on the pan, spreading it evenly all over the pan walls. Use a brush if necessary. Cool in the refrigerator for about 30 minutes until it hardens.
Pour the other half of the melted chocolate to create a second layer of chocolate and again, spread evenly all over the silicon mould. Place back the cake inside the mould when the 2nd chocolate layer is still melted. Cool everything together in the fridge for 1 hour.
Unmold the cake carefully and using gloves to avoid melting the chocolate with the heats of the hands.