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Cranberry Orange Gateau With Cream Cheese Filling

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“From Cooking Light. A variation of muffin batter bakes in a cake pan; split the cake, fill with orange-flavored cream cheese, and spread with orange glaze.”
READY IN:
1hr 35mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl, stirring well with a whisk.
  3. Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Add rind; beat to combine. Add egg and egg white, 1 at a time beating wll afer each addition.
  4. Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into a 9 in round cake pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely on a wire rack.
  5. To prepare filling, place 1 c powdered sugar and cream sheese in a bowl; beat with a mixer at medium speed until well blended. Add 2 t orange juice, and beat to combine. Cover and chill 30 minutes.
  6. To prepare glaze, combine 1 c powdered sugar with 1 1/2 T orange juice, stirring well with a whisk.
  7. Split cooled cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Spread filling over cake layer. Top with remaining cake layer, cut side down. Spread glaze over cake.

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