- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 cup canola oil
- 2 tbsp lemon zest
- 1/2 cup unsweetened apple pure
- 1 cup unsweetened oat milk, (or other unsweetened plant-based milk)
- 2 cups cranberries, (fresh or frozen)
- 2 tsp turbinado sugar
- 1 tsp cornstarch
For the topping
- 4 cups cranberries, (fresh or frozen)
- 1 cup orange juice
- 1/4 cup Limoncello
- 1 cup granulated sugar
- 3 tsp cornstarch
Pure inspiration for the end-of-the-year holidays! Lemon and cranberries are a marriage made in heaven. It is so festive and pretty that it is hard to believe this cake is easy to make. It works well with fresh or frozen cranberries (no need to thaw them). Bonus: this delight will make your holiday table amazingly beautiful. Serve it by itself or paired up with your favorite ice cream. Limoncello (Italian pronunciation: [limonˈtʃɛlːo]) is an Italian lemon liquor mainly produced in the Amalfi coast, in the Southern Italy region. It is easily found in liquor stores, and it is always good to have a bottle of Limoncello handy to be used in several interesting Mediterranean recipes. Although Limoncello is optional, my suggestion is: do not skimp on Limoncello - it cooks away, leaving the cranberry topping super flavorful.
For the cake:
- Pre-heat oven to 350F (180C). Grease a 9x2 inch round cake pan. Line with parchment paper and grease it as well.
- In a medium bowl, combine the turbinado sugar and cornstarch. Add the cranberries and toss to coat. Arrange the cranberries in a single layer on the bottom of the cake pan.
- Whisk flour, sugar, baking powder in a large bowl. Add canola oil, lemon zest, apple pure, oat milk, and mix it well with a wooden spoon or spatula until you get a smooth batter, about one or two minutes. Do not overmix.
- Pour the batter into the prepared pan with cranberries. Bake it for 40 minutes or until the edges begin to pull away from the pan or a toothpick inserted in the center of the cake comes out clean. Let it cool for 30 minutes before turning it out. Run a knife around the pan to detach the cake, turn the cake into the serving plate and peel the parchment paper.
For the topping
- To make the topping, combine all ingredients in a medium saucepan over medium heat, and bring to a boil. Let it simmer for 10 minutes or until it pulls from the pan and thickens. Let it cool for 30 minutes. Pour it over the top of the cake, smooth out, letting the excess drip to the sides of the cake.