Cranberry Torte

As I shared on my last post, I had lots of cranberry relish leftover from Thanksgiving. 

Rather than let it go to waste, I thought I would use it to make this fruit torte. 

This cake recipe is very flexible and it has endless variations. Feel free to adapt the recipe for whatever fruit you have available — fresh or canned. It can even be adapted for various flours with success. 

Ingredients:

4 eggs

2 cups sugar (white or brown or a combination)

1 cup oil

1 tsp. vanilla

Optional: you can use other flavorings such almond, lemon, etc. depending on the fruit

2 cups flour

Optional: you can substitute almond, cornmeal, whole wheat, spelt, rice flour or gluten-free flour blends in any combination. It may change the texture, which could make it more interesting. I usually make it with spelt.

2 teaspoons baking powder

1/8 teaspoon salt (a “pinch”) 

Optional Variations:
Chocolate cake: substitute 1/2 cup cocoa for 1/2 cup flour

2 cups cranberry relish 

Optional Variations: Add 2-4 cups fresh or canned fruit on top and sprinkle with sugar, lemon juice and cinnamon. It amount depends on the size of the pan. 

Instructions:

By hand: cream together oil and sugar and vanilla. Beat in eggs one at a time. Stir in sifted together dry ingredients until blended.

With a food processor: Mix eggs, sugar, oil and vanilla in food process for 1 minute. Add flour, salt and baking powder and pulse until just blended.

Pour batter into greased or parchment lined pan. Place cranberry relish on top.

If using fresh or canned fruit, sprinkle with sugar, lemon juice and cinnamon, if desired, over fruit.

Bake in a preheated 350°F oven until done and when inserted toothpick comes out clean.

Here are the pictures:

Cake batter on the bottom.

Ready to be baked.

Fresh out of the oven!

The final product. Voila!

Raizel and her friend Kayla said, “this is awesome!” I cut them both a piece before freezing it.

Enjoy!

References:

This recipe is adapted from my ubiquitous 1-2-3-4 cake and the apple cake recipe from Classic Kosher Cooking. 

As I have shared, all my cake recipes are basically an adaptation of the 1-2-3-4 cake. I then adjust the liquid or the sugar if using fruit, or adding pie filling. Sort of like mix and match. In Classic Kosher Cooking the apple cake recipe called for 2.5 cups cake flour and 1/4 orange juice. I eliminated the liquid and decreased the flour, since I generally use spelt or regular all purpose flour.

I have since, however, seen this recipe published on various sites all over the internet using different proportions. 

Most recently, my friend Malka introduced me to the recipe which is published annually in The New York Times as a Plum Torte. 

Here is the link:

http://cooking.nytimes.com/recipes/3783-original-plum-torte

So, this recipe is practically no fail and VERY versatile!

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35 thoughts on “Cranberry Torte

  1. Elizabeth December 12, 2016 at 1:43 PM Reply

    This looks so good and I love cranberries! Thank you for sharing! Yum!

    Liked by 2 people

    • Cooking For The Time Challenged December 12, 2016 at 1:44 PM Reply

      Me too! They are my favorite. I add them to everything.

      Liked by 2 people

      • Elizabeth December 12, 2016 at 1:49 PM

        Mr. C was pretty sure he didn’t like cranberries until I made my cranberry orange chicken! And my daughter-in-law told me at Thanksgiving my grandson would NEVER eat cranberry sauce. I gave him some (he was almost 3) and he went nuts! I have a saying, “That’s MY child!” when one of the grand kids does/says/loves something I do. I spent the weekend saying that!

        Liked by 2 people

      • Cooking For The Time Challenged December 12, 2016 at 2:00 PM

        I love cranberry orange anything. I usually make a turkey roll that way. One of my husband’s favorites. Cute grandchild! I love it.

        Liked by 2 people

  2. koolkosherkitchen December 12, 2016 at 1:48 PM Reply

    Looks pretty! I am sure it is delicious, too. I bake something very similar in a crock pot and make it upside down, with whatever fruit and/or berries are in season.

    Liked by 1 person

  3. marymtf December 12, 2016 at 3:55 PM Reply

    You foodie bloggers are amazing. You always find something interesting to do with leftovers.

    Liked by 2 people

  4. Wolford December 12, 2016 at 4:00 PM Reply

    Ahhhh look delicious 🙂

    Liked by 2 people

  5. Doctor Jonathan December 13, 2016 at 12:55 PM Reply

    With your cooking skills, I may have to make a request to a higher authority to be reincarnated as Raizel! 🙂 She seems to be the beneficiary of most of your delectable cooking/baking.

    Liked by 2 people

  6. deliciouslynell December 14, 2016 at 9:53 PM Reply

    Yum!

    Liked by 2 people

  7. Sheryl December 18, 2016 at 11:21 PM Reply

    I like how you have a basic recipe that you adapt. I enjoy adapting recipes, and thinking about the basic proportions that are required.

    Liked by 1 person

  8. IreneDesign2011 December 19, 2016 at 1:22 AM Reply

    This looks so very delicious 🙂

    Liked by 1 person

  9. Joëlle December 22, 2016 at 1:13 AM Reply

    Now I know what to do with the cranberries that are sitting in my freezer!

    Liked by 1 person

  10. Sumith December 22, 2016 at 5:19 AM Reply

    I love cranberries!! This sounds so delicious!!

    Liked by 1 person

  11. Luis Perrone July 15, 2017 at 12:29 AM Reply

    Thank you chef for all these recipes.

    Liked by 1 person

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