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Ingredients

• . >American / Metric measures<
• . 1 cup (100gr) all purpose* flour
• . 1 cup (210gr) white sugar
• . 1/4 cup (50gr) brown sugar
• . 1 tsp. (5ml) baking powder
• . 1 tsp. (5ml) baking soda
• . 1 tsp. (5ml) cinnamon
• . pinch of sea salt
• . 2 cups (200gr) fresh CRANBERRIES (frozen can also be used)
• . 1/2 cup (75gr) dried dates (coarsely chopped)
• . 1/2 cup (90gr) bittersweet (65%) chocolate pastilles** (or other premium chocolate chips)
• . 1/2 cup (60gr) walnuts (coarsely chopped)
• . 1 medium orange zested
• . 1/2 cup (120ml) grapeseed oil*** (canola is fine)
• . 1/4 cup (60ml) Cointreau**** {orange-flavoured liqueur}
• . 2 xLarge eggs
• .
• .> NOTES<
• .* The FLOUR content can have half of it replaced by another flour like: whole wheat or spelt flour.
• .** The CHOCOLATE pastilles I use are from the French Chocolate house of Michel Cluizel. My preference is a 65% bittersweet cacao from Madagascar.
• .*** The OIL content can be lightened by replacing half by an applesauce or prune purée.
• .**** Cointreau LIQUOR can be substituted for: Grand Marnier, Orange Brandy, Marie Brizard-Orange Curacao.
• . Although the Cointreau liquor gives this cake an extra depth...one could also substitute it for a... NON-ALCOHOLIC choice: would be to put very concentrated Orange juice.

Description

The Cherished CRANBERRY Got The Spa Treatment In This Deliciously Moist And Scrumptious Torte. This Cake Got Lavished With DATES....CHOCOLATE...NUTS...as Well As A Spirited Splash…

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