This was a simple recipe. The cranberry jam was a snap to make and could easily stand alone. I didn't have an orange (oops) so I used orange juice that I had and a drop of orange oil. I like a tart counterpoint to the shortbread, so I only used a half cup of sugar. The shortbread was also a cinch. I made the dough, divided it into two disks and stuck it in the fridge.
Dorie calls for a springform pan, though I could easily see making this in a square pan and cutting it into bars instead of slices. I pressed the bottom layer of dough into the pan and then spread the cranberry jam on top. I pressed out the top layer between two sheets of plastic wrap and then placed it on top of the jam. I sprinkled the top layer with coarse sugar.
The baking times messed with me a little. The edges were a nice golden brown, and the top was lightly golden. What I didn't realize was that the middle was still a bit squishy. Definitely needed a few more minutes in the oven. The layers weren't exactly even, which may also have contributed to the underdone middle.
The presentation of the cake is lovely. The Boy said that "It was one of the most delicious things in the world." I really liked it as well. We brought it to a friend's house for dinner, and it was universally enjoyed. Funny enough, I have a similar recipe for a shortbread bar with jelly/jam in the middle that I make in a 13 x 9 pan. This is sort of a more refined cousin to that one.
I could see this making a return trip to our table. Especially if The Boy has anything to say about it. Thanks to Jessica of Singleton in the Kitchen for this lovely recipe.