200g(¾ cup + 1 heaped tbsp) cold unsalted buttercubed
200ml(¾ cup + 2 tbsp) milk
2tbsporange juice
140g(1 cup) fresh cranberrieshalved if large
1tbspflourto toss the cranberries
1tspvanilla extract
zest of 1 orange
For the frosting & filling
500g(2 cups) full fat mascarpone
240ml(1 cup) whipping cream
240g2 cups icing sugarpowdered sugar
1tspvanilla extract
5tbspcranberry sauce or compoteor as needed, to fill
To decorate
handful fresh cranberries to decorate
1tbspegg white + 1 tsp sugar
granulated sugar to frost the cranberries
Instructions
Preheat the oven to 180C (350F). Grease and line your cake tins. Dust with flour.
Grind the walnuts to a fine powder in a food processor or blender.
Add all the dry ingredients to the bowl of a stand mixer fitted with the paddle attachment (or a food processor fitted with a metal blade). Mix on low speed to combine.
Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs.
Add the eggs, one by one, mixing well after each addition and scraping the sides of the bowl as needed.
Gradually add the milk, orange juice, vanilla extract and orange zest and beat together on low speed.
Once the milk has been incorporated, increase the speed and mix together for a few minutes, stopping the mixer and scraping the sides of the bowl as needed.
Toss the cranberries in the flour to coat, then fold into the batter.
Divide the batter between the prepared tins and level. Bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean and the tops are firm and springy. Cool completely before frosting. You may need to level the layers before assembling the cake.
Whip the mascarpone, vanilla and icing sugar on low speed until combined. Increase the speed and beat together until smooth.
Gradually add the cream and whip until the frosting is smooth and you have firm peaks. Take care not to over whip. Transfer the frosting to a piping bag fitted with a plain round tip.
Pipe a ring of frosting around the rim of the bottom layer and fill the centre with cranberry sauce. Top with the second layer and repeat. Add the final layer.
Smooth some frosting over the top and sides of the cake. Leave some of the cake showing through to achieve the 'naked' cake look, or do a crumb coat then chill the cake, then add another layer of frosting and smooth over the cake.
Use a fork to whisk 1 tbsp egg white with 1 tsp of sugar until frothy. Brush over the fresh cranberries and leave to dry slightly. Sprinkle with granulated sugar to achieve the 'frosted' look. Arrange over the top of the cake (do not eat!).
Notes
Taste the frosting for sweetness – if you prefer it on the sweet side you might want to add a bit more icing sugar. This conversion table might be useful https://www.dovesfarm.co.uk/hints-tips/cheat-sheets/us-cups-conversion-table