CRANBERRY ORANGE CAKE

CRANBERRY ORANGE CAKE 1 1/2 cups all-purpose flour 2 teaspoons of baking powder 1/2 teaspoon of salt 1 cup of plain yogurt or sour cream 1 cup of sugar 3 large eggs Zest of a large orange, finely grated 1 teaspoon of pure vanilla extract 1/2 cup vegetable oil 2 cups of fresh cranberries Orange syrup 1/3 cup of freshly squeezed orange juice 2 tablespoons of sugar Orange icing 1 cup powdered sugar (icing sugar) – more or less 2 tablespoons of freshly squeezed orange juice Preheat the oven to 350. Butter the bottom and sides of a chimney cake pan, then flour and shake to remove the excess. Reserve. Cranberry and orange cake In a bowl, mix together the flour, baking powder and salt. Reserve. In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and oil. add the dry ingredients, mix with a wooden spoon. In another bowl, mix the cranberries with a spoonful of flour, and stir to flour the fruit. Gently add to the dough with a wooden spoon. Pour the dough into the prepared mold and bake for 50-55 minutes, or until the cake is cooked, and a knife inserted in its center comes out sufficiently dry. Let cool for 10 minutes in the mold, then delicately unmold by turning over onto a plate. * Prepare the orange syrup : Combine orange juice and sugar in a small saucepan and heat over medium heat until the sugar is dissolved in the liquid. Continue cooking for 3 minutes, stirring a little, then remove from heat. prod holes in the top & sides of the cake using a toothpick. Then brush the cake with the hot syrup in several stages, until all the liquid is absorbed. Let cool for 2 hours before icing. Orange icing: Combine the powdered sugar and orange juice together in a bowl and stir with a whisk. Add more or less orange juice or sugar to obtain the desired quantity and consistency. The frosting should be thick, but flow slowly when poured over the cake. Pour the icing on the cake and let it run inside and out for a nice effect. Leave to set