Cranberry Orange Gateau With Cream Cheese Filling
Ingredients
- 1 13 cups all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 14 teaspoon salt
- 34 cup sugar, granulated
- 14 cup butter, softened
- 2 teaspoons orange rind, grated
- 1 large egg
- 1 large egg white
- 12 cup fat-free buttermilk
- 14 cup part-skim ricotta cheese
- 23 cup cranberries, dried
- cooking spray
- 1 cup sifted powdered sugar
- 12 cup low-fat cream cheese, softened
- 2 teaspoons orange juice, fresh
- 1 cup sifted powdered sugar
- 1 12 tablespoons orange juice, fresh
Directions
Preheat oven to 350. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife.Combine flour and next 4 ingredients in a bowl, stirring well with a whisk.
Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended.
Add rind; beat to combine.
Add egg and egg white, 1 at a time beating wll afer 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 flour mixture.
Fold in cranberries.
Spoon batter into a 9 in round cake pan coated with cooking spray.
Bake at 350 for 35 minutes or until a wooden pick comes out clean.
Cool in pan for 10 minutes.
Remove from pan.
Cool completely on a wire rack.
To prepare filling, place 1 c powdered sugar and cream sheese in a bowl; beat with a mixer at medium speed until well blended.
Add 2 t orange juice, and beat to combine.
Cover and chill 30 minutes.
To prepare glaze, combine 1 c powdered sugar with 1 1/2 T orange juice, stirring well with a whisk.
Split cooled cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate.
Spread filling over cake layer.
Top with remaining cake layer, cut side down.
Spread glaze over cake.