Print
Email
 |
 |
 |
 |
| prev | 1 of 4 | next |  Add a photo | |
The cherished CRANBERRY got the spa treatment in this deliciously moist and scrumptious torte. This cake got lavished with DATES....CHOCOLATE...NUTS...as well as a spirited splash of the French, orange flavoured liquor of COINTREAU. One of the best parts of this recipe is that you can mix it all by hand ;o)
For a detailed post...please refer to:
http://www.foodessa.com/2010/11/chocolate-cranberry-cointreau-cake.html
Ingredients
- . >American / Metric measures<
- . 1 cup (150g) unbleached All-purpose flour
- . 1 cup (210g) granulated sugar
- . 1/4 cup (55g) brown sugar
- . 1 tsp. (5ml) baking powder
- . 1/2 tsp. (2.5ml) baking soda
- . 1 tsp. (5ml) ground Cinnamon spice
- . pinch of sea salt
- . 2 cups volume / 9oz weight (250g) fresh Cranberries (frozen can also be used)
- . 1/2 cup (75g) dried Dates, coarsely chopped
- . 1/2 cup (90g) bittersweet (65%) Chocolate pastilles (or other premium chocolate chips)
- . 1/2 cup (80g) Walnuts, coarsely chopped
- . 1 medium orange, zested
- . 1/2 cup (120ml) grapeseed oil
- . 1/4 cup (60ml) Cointreau liquor {orange-flavoured liqueur}
- . 2 xLarge eggs
Directions
- . Use a shallow, round sized 10 x 2 in. (26 x 5cm) corning ware or similar cake pan. Pre-heat oven at 350F/180C/Gas4. Position oven rack on 2nd level from the bottom.
- . In a large bowl, hand whisk together the flour, sugars, baking powder, baking soda, cinnamon, and salt.
- . With the aid of a spatula, to the flour mix, add and fold the following in this particular order so that each ingredient gets properly coated. First, put in the sticky chopped dates. Continue and repeat the process with the cranberries, chocolate, walnuts and orange zest.
- . Once everything is well separated and coated with flour, add the oil, liquor and the unbeaten eggs. Lastly, with the spatula, combine the batter by folding and mixing just until there are no traces of flour left. Do not over-mix. Pour batter and spread into the well oiled cake pan.
- . Bake the cake for 45 minutes if using a light colored pan. However, if darker pan is used, a 50 minute baking is sufficient.
- . When the cake is taken out of the oven, have it rest on a metal rack for at least 1 hour before serving. Note: You can keep the cake out at room temperature for 3 days with no worry of spoiling. This cake, sliced largely, will also freeze very well. Just take out of the freezer and warm pieces in a very low heat oven temperature . Serve and enjoy.
- . Happy baking and flavourful wishes at...FOODESSA.com
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%0D%0A%0D%0AFor%20a%20detailed%20post...please%20refer%20to:%0D%0Ahttp://www.foodessa.com/2010/11/chocolate-cranberry-cointreau-cake.html){kind=link}