Cranberry and cornmeal cake with caramel-walnut topping sauce

1) Put an oven rack in the centre of the oven. Preheat the oven to 180°C/ gas mark 4. Butter and flour a 23cm round cake tin.

2) In a medium bowl, stir together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tbsp of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 mins. Beat in the vanilla essence. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.

3) Pour the batter into the prepared cake tin and smooth the surface with a spatula. Bake until the cake is golden brown, and a cocktail stick inserted into the centre of the cake comes out clean, about 40 mins. Cool for 20 mins. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into slices, arrange on a serving platter and serve with the caramel walnut sauce. (The cake can be made 1 day ahead. Store in an airtight container.)

4) For the caramel-walnut topping sauce: In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 mins. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.

Note from Food Network Kitchens: Due to your comments we have retested and changed this recipe. It may not match exactly what the chef did on the show.