Recipe Detail Page

1. Preheat the oven to 325°F (160°C). Cut a round of parchment paper to fit the base of a well-greased and sugared 91/2-inch (23-cm) springform pan.

2. Process orange rind, cranberries and 2 tbsp (25 mL) sugar in a food processor until chopped. Reserve

3. In a large bowl or electric mixer, cream the remaining sugar and butter until light and fluffy, about 2 minutes. Add eggs one at a time, beating well.

4. In a separate bowl, sift together the flour, salt and baking soda. Beat one third of flour into creamed mixture, half of yogurt, one third more flour, remaining yogurt and finish with remaining flour. Mix in the orange rind-cranberry mixture.

5. Spoon batter into springform pan. Bake for 1 hour or until a skewer inserted comes out clean.

6. Remove the sides from the pan and replace the sides again while the cake is still hot. This is to make sure the cake is loosened from the sides so the syrup can drip down.

7. For orange syrup, in a small pan, heat the orange juice, sugar and brandy, stirring until the sugar is dissolved.

8. Using the point of a skewer, make holes over the top of the cake. Pour on the syrup. Let sit for 24 hours before removing the sides of the pan.

9. For glaze place chocolate, butter and corn syrup in heavy pot on lowest heat. Stir occasionally until chocolate and butter are incorporated. Remove from heat, then allow to cool. With a spatula dipped in hot water, spread glaze over top and sides of cake.

10. Decorate with glazed cranberries and candied orange peel, if desired. Store cake at room temperature in a cake tin. The cake will keep for 2 weeks. Unglazed and sprinkled with icing sugar, it will keep for a month.