Sort ingredients
laine
QR Code
Listen
Pdf
Combine the cranberries, sugar, and flour in a bowl. Toss until the cranberries are evenly coated. Set aside while preparing the cake batter.
Preheat the oven to 350°F (175°C). Grease a mini cheesecake pan or an 8-inch springform pan with butter or vegetable oil.
In a large mixing bowl, whisk together the eggs, granulated sugar, and orange zest until light and fluffy. Then add the vanilla bourbon paste, yogurt or labneh, and melted butter until smooth and fully emulsified.
Sift and add the flour, baking powder, baking soda, cinnamon, and salt to the wet ingredients. Whisk gently just until combined, being careful not to overmix.
Pour the batter into the prepared pan and spread evenly. Spoon the prepared cranberry mixture over the batter and gently distribute it across the surface.
Bake for 40–45 minutes, or until the cake is golden, set in the center, and a toothpick inserted comes out clean or with a few moist crumbs. If using frozen cranberries, baking time may be slightly longer.
Allow the cake to cool in the pan for 10-15 minutes before releasing and transferring to a serving plate. Serve as is, or lightly dust with powdered sugar if desired.