cranberry shortbread cake - Lisi's Kitchen

Ingredients

• 1 navel orange
• about 1/4 cup orange juice (from the orange)
• 1 12-ounce bag of cranberries, fresh or frozen (but not thawed if frozen)
• 3/4 cup plus 2 tablespoons sugar
• 2 pinches of kosher salt
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 stick plus 5 tablespoons unsalted butter, room temp
• 1 cup plus 2 tablespoons sugar – divided
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract