Inspired by the classic mimosa cocktail, this cake combines fresh orange juice and a touch of Prosecco for a bubbly twist. The moist, tender crumb is complemented by bursts of juicy cranberries, making every bite a refreshing experience.
Ingredients:
- Cooking spray
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar, divided, plus extra for serving
- 2 tablespoons finely grated orange zest (from about 2 large navel oranges), divided, plus extra for serving
- 2 large eggs
- 2 large egg yolks
- 4 cups (480g) cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup fresh orange juice (from about 2 large navel oranges)
- 1/2 cup plain Greek yoghurt
- 1/2 cup brut Prosecco
- 12 ounces fresh or frozen cranberries (about 3 cups), divided
Method:
Preheat the oven to 350°F (175°C).
Spray a 9×13 inch baking pan with cooking spray and set aside.
In a large mixing bowl, cream together the softened butter, 1 1/2 cups granulated sugar and 1 tablespoon orange zest until light and fluffy.
Add the eggs and yolks one at a time, beating well after each addition.
In another bowl, whisk together the cake flour, baking powder, kosher salt and baking soda.
In a separate bowl, mix together the fresh orange juice, Greek yoghurt and Prosecco.
Add the flour mixture to the butter mixture in three parts, alternating with the orange juice mixture, beginning and ending with the flour mixture. Whisk until just combined.
Gently fold in 2 cups of the cranberries.
Pour into the prepared baking tin and smooth down the top.
Scatter the remaining 1 cup cranberries over the top and sprinkle with the remaining 1/4 cup granulated sugar and 1 tablespoon orange zest.
Bake for 45-55 minutes, or until a toothpick inserted in the centre comes out clean.
Cool the cake in the pan on a wire rack.
Serve warm or at room temperature, with additional granulated sugar and orange zest sprinkled on top if desired.
