One satisfying thing about baking this recipe--and one that is confirmation that I do love to bake--is that this cake needs a 9" spring form pan and I had it! (My baking pan collection is growing! I also have one 10" and two 8" spring form pans.)
This cake seemed simple in that you make a jam of cranberries, orange and sugar and then while it is cooling, you make a soft dough which is chilled for 15 minutes or so. Then half of the dough is rolled into a circle, just big enough to fit into the pan. The jam is smeared on and then the other half of the dough is placed on top. A little sprinkle of sugar and into the oven it goes. The hardest thing was to allow it to cool to room temperature.
My guests and I loved the result! It was oh so pretty, the cakey-shortbread was terrific and the cranberries worked well--not too tart and not too sweet.
I meant to take pictures all along the way, but only got this one picture of the last piece.
Thanks to Jessica for choosing the recipe this week for the Tuesdays with Dorie crowd.