The Elderberry Cranberry Walnut Cake Roll is a lovely tart alternative to the typically sweet desserts offered at Thanksgiving and Christmas. The flavors of orange, cranberry and elderberry combine to create a very unique and incredibly delicious dessert. This cake roll serves 8 to 10 and can be made a day ahead when covered and refrigerated.
For the Filling:
1 pound fresh cranberries
1 &1/2 cups organic sugar
3/4 cup fresh orange juice
1/4 cup Elderberry Wellness Syrup or Elderberry Ginger Pecan Jam
1/2 tsp ground allspice
1/4 tsp ground nutmeg
For the Cake:
1 cup unbleached organic flour
1/2 tsp baking powder
1 tsp cream of tartar
1/3 cup water
3 large eggs
Finely grated zest of 1 orange
Unsalted butter, softened for the baking sheet
1/2 cup walnuts, roughly chopped
Confectioner’s sugar for dusting (optional)
Whipped Cream for serving.
Combine the cranberries, sugar, orange juice and Elderberry Wellness Syrup or Elderberry Ginger Pecan Jam in a large saucepan. Bring to a boil, reduce the heat and stir in the allspice and nutmeg. Simmer for about 5 to 7 minutes. Strain the cranberry mixture, reserving liquid and set aside to cool a bit. Return the liquid to the saucepan, and over medium heat, reduce the liquid until syrupy- about 8 minutes. Meanwhile, place half of the reserved berries in a blender and puree. Combine the remaining berries with the syrup and the pureed berries. Spread the mixture in a large baking dish so that it cools more quickly and refrigerate until completely cooled; about 20 minutes.
Preheat the oven to 375 degrees. Sift the flour, baking powder and cream of tartar into a bowl. In another bowl, combine the eggs, organic sugar, orange zest and water and beat at high speed until light and fluffy- about 3 to 5 minutes. Gently fold the egg mixture into the flour mixture with a spatula until incorporated; don’t overmix. The batter should be a bit bubbly.
Butter a 10×15 jelly roll pan, line with parchment paper, butter the paper as well, and pour the batter into the pan. Slowly tilt pan back and forth to evenly distribute the batter. Bake until golden brown; about 12 to 15 minutes.
Remove from oven, and let cool about 2 to 3 minutes. Place a slightly damp towel on top of the cake and lay a cutting board (or cookie sheet) on top of the towel. Holding the cutting board and jelly roll pan containing the cake tightly together, flip over and gently lift off the jelly roll pan; the cake is now laying on the damp towel on the cutting board with the parchment paper exposed on top. Gently remove the parchment paper. Let the cake cool another 3 to 5 minutes.
Gently spread the cooled filling over the cake evenly, leaving a 1 inch border on all 4 sides. Sprinkle the chopped walnuts on top. Position the cake with the short end facing you and, using the towel as a guide, begin to roll up the cake. Once you’ve completed one full roll, pull the towel away and gently squeeze the cake to make the roll compact. Continue rolling the cake, gently squeezing as you go. Position the cake on a serving platter, seam side down, and refrigerate at least one hour or overnight. Dust with confectioners sugar. Allow to come to room temperature and slice into servings. Place a dollop of whipped cream on each slice and serve.