Semolina Cake with Cranberries

1. Pour boiling water over the cranberries and let them soak. Preheat the oven to 175 ° (convection 155 °). Grease the springform pan well and sprinkle with breadcrumbs. Remove excess breadcrumbs.
2. Sift the flour and baking powder into a bowl, add the semolina and mix everything together well.
3. Separate eggs. Put the egg yolks in a container and keep them ready. Beat egg whites until stiff, prepare. Score the vanilla pod lengthways, unfold and scrape out the pulp with a knife.
4. In another bowl, stir the butter, vanilla pulp, sugar and orange zest with the paddle of the hand mixer until frothy. Then gradually add the egg yolks one by one and whisk with the butter mixture.
5. Then add the orange juice and flour-semolina mixture alternately in several smaller portions and stir. When everything has mixed well, first fold in the egg whites and then the well-drained cranberries.
6. Immediately pour the mixture into the mold, smooth it out and bake on the middle rack for 50 – 60 minutes. The surface should be a light brown color. Do a wooden stick test after 50 minutes. No more dough should stick to it when it is pulled out.

Syrup (glaze):

1. In the meantime, bring the sugar, water and juice to the boil and simmer with the heat turned down until the sugar has completely dissolved and a clear syrup has formed.
2. When the cake is done, remove it from the oven immediately. Place the mold on a heat-resistant surface and gradually pour the syrup over the cake, which is still hot, until it is completely used up. Let the soaked cake cool down completely and only then remove it from the mold.
3. It’s a super juicy, fruity cake with a lemony-crunchy shell. It can be frozen well in portions and briefly defrosted in the microwave. It then tastes freshly baked again.