Four thumbs up for this week's Tuesdays with Dorie selection! Jessica of Singleton in the Kitchen chose a shortbread cookie-type cake with a delicious cranberry-orange jam filling.
The cranberry-orange jam only takes a few minutes to make and would be delicious anytime. You can control the tartness by tasting the finished jam and adding more sugar, if necessary. I only added one tablespoon more and it turned out perfectly -- neither too sweet nor too tart.
For the cake part, you spread the jam between two shortbread layers in a 9" springform pan, sprinkle with sugar, then bake until the top is golden brown. This might require a few additional minutes.
The end result is wonderful. Why do I know this, aside from tasting it?
My daughter took some in her lunch today.
That says it all.
Next week, it will be my turn to make dessert for my quilt group. I was planning on making the Cranberry Upside Down Cake, but now I'm torn between that and this dessert. Decisions, decisions.
Jessica has the recipe posted on her website, and the other TWD bakers have their versions and opinions posted on theirs.