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Cranberry and Corn Cake

GIADA AT HOME, with Giada De Laurentiis

Cranberry and Corn Cake


For the cranberry cake and corn

  • 3/4 cup (1 1/2 tablets) unsalted butter, at room temperature, a little more for greasing the pan
  • 1 wheat flour cup, a little to sprinkle the baking sheet
  • 1/2 cup of fine yellow cornmeal
  • 1 teaspoon baking powder tea
  • 1/8 spoon of refined sea salt tea
  • 1/4 cup of orange zest (from 2 large oranges)
  • 3/4 cup dried cranberries, chopped into pieces of 0.6 cm
  • 1 1/4 cups sugar
  • 1/2 teaspoon vanilla extract tea
  • 4 large egg yolks
  • 2 big eggs
  • Calda de caramelo com nozes, receita aqui


For the cranberry cake and corn
Position a rack in center of oven. Preheat oven to 180 degrees Celsius. Grease and flour a baking sheet round cake 23cm in diameter. In a medium bowl, combine the flour, cornmeal, baking powder, salt and orange zest. Put 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and stir until coated. Using a mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until it forms a light and fluffy, about 2 minutes. Add the vanilla extract. Add egg yolks and whole eggs one at a time. Gradually add the flour mixture and beat just until incorporated. Using a spatula, gently stir in the cranberries. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake until the cake is golden and cake tester inserted a in the center of the cake comes out clean, about 40 minutes. Let cool for 20 minutes. Remove the cake from the pan and cool completely. Cut the cake into slices, arrange on a platter and serve with Fudge Sauce and Walnuts. (The cake can be made a day before. Store in an airtight plastic container.)

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