Cake with cranberries and icing sugar

Step-by-step cooking

1. Step 1:

   

   All ingredients must be at room temperature. Turn the oven on 180 degrees. Remove the zest from the tangerine and squeeze out the juice. Sift the flour with baking powder. Line the mold with baking paper and lightly lubricate. Beat the butter until it brightens and slightly increases in volume, 3 minutes. / The worse the butter is beaten, the denser the pie will be /

2. Step 2:

   

   Whipping, add a pinch of salt. Next, one by one, introduce eggs with half the sugar so that the mass has time to turn into a homogeneous one. Then another egg and the rest of the sugar. As a result, the mass should turn out to be quite light and airy.

3. Step 3:

   

   The mixer is no longer needed. With a spatula, quickly and gently mix a third of the milk and flour with baking powder from the edge of the bowl down to the middle. Add the zest and another third of the milk and flour, mix. And the last approach is the remaining milk and flour / do not mix for a long time, because the mass will begin to settle and the product will not turn out as airy as we would like /.

5. Step 4:

   

   Pour the dough into the prepared mold, smooth it out. Spread the cranberries evenly on top. Bake for about 30 - 45 minutes / check with a toothpick, dry - ready/. Let cool.

6. Step 5:

   

   Only when the cake has cooled down, prepare the glaze: mix the powdered sugar with half the juice, stir. If the consistency of the glaze is thick and light, it is ready. / If thick - add juice, if liquid - add powder /.

7. Step 6:

   

   Pour icing over the cooled cake. Carefully remove from the mold and slice. Bon appetit !