Adrians Boutique

Laurie White

Cranberry Orange Torte with Cream Cheese Filling

1 ½ c. all purpose flour
2 T. yellow cornmeal
1 tsp. baking powder
¼ tsp. salt
¾ c. granulated sugar
¼ c. butter, softened
2 tsp. grated orange rind
2 large eggs
½ c. buttermilk
¼ c. part-skim ricotta cheese
2/3 c. cranberries
cooking spray

2 c. sifted powdered sugar, divided
4 oz. cream cheese, softened
2 tsp. plus 1 ½ T. fresh orange juice, divided

Preheat oven to 350 degrees. To prepare cake: lightly spoon flour into dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder & salt in a bowl, stirring well with a whisk. Beat sugar and softened butter with a mixer on medium speed until well blended. Add orange rind and beat to combine.  Add eggs, one at a time beating well after each addition.  Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with four mixture. Fold in cranberries. Spoon batter into a 9 inch round cake pan coated with cooking spray. Ake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan.  Cool completely on wire rack.

To prepare filling:
Place 1 cup powdered sugar and cream cheese in bowl, beat with a mixer at medium speed until well blended. Add 2 tsp. orange juice and beat to combine; cover and chill 30 minutes. To prepare glaze:
Combine 1 cup powdered sugar and 1 ½ T. orange juice, stirring well with a whisk.

Split cooled cake in half horizontally using a long serrated knife. Place bottom layer, cut side up on a plate. Spread filling over cake. Top with remaining cake layer, cut side down.  Spread glaze over cake.  Beautiful and delicious!

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Downtown Buhler, Kansas

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