Cranberry Orange Cake

 

Cake

• 1/2 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1.5 cups cranberries
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• Zest of two oranges
• 1 teaspoon vanilla extract

Candied Orange Slices + Reduction

·         1 orange

·         1.5 cups water

·         ¾ cup sugar

·         2 Tbsp honey

Directions:

1-     Preheat the oven to 350 F and lightly grease an 8 in. round cake pan.

2-    Combine flours, wheat germ, oatbran, baking powder, baking soda, and salt.

3-    In another bowl, mix together the sugar, banana, buttermilk, egg, oil, zest, and vanilla.

4-    Gently toss cranberries with a tsp of the flour mixture.

5-    Add the wet ingredients to the dry, stir to combine, keeping strokes to a minimum (so as to prevent over-mixing)

6-    Fold in cranberries

7-    Pour batter into the pan, and place in the oven for 25-35 min. until toothpick inserted comes out clean.

Topping:

1-     - Place water, sugar, and honey in a pot and bring to a boil

2-    - Meanwhile, slice orange thinly (about ¼ in slices)

3-    - Carefully place slices into the pot when syrup has reached a boil. Reduce heat to simmer.

4-    - Simmer for about 20 min until slices are translucent

5-    - Transfer orange slices to a paper towel-lined plate

6-    - Continue simmering syrup until thick and stretchy

7-    - Assemble cooled orange slices on cooled cake. Spoon the thick reduction over the cake, creating patterns by stretching out the threads of orange reduction.

Voila