Cranberry Almond Custard Cake
Get ready for an amazing Christmas dessert recipe because nothing screams holiday baking like cakes with cranberries in it! This cranberry almond custard cake is both custardy and cakey and packed with tart cranberry flavor. It also happens to be naturally gluten free.
About This Cranberry Almond Custard Cake Recipe
Don’t forget to add this to your list of Christmas dessert recipes as this is easily a fan favorite! Super quick to make in a pinch, it feels like both a cake and a custard at the same time. You have the nuttiness from the almonds and the tanginess of the cranberries making this cranberry almond custard cake recipe super delicious in every bite.
Ingredients Needed
- Almond flour: Since this recipe is gluten free, it uses almond flour for stability. You can find almond flour at most grocery stores these days, however, if yours doesn’t carry it, you can buy it online for this nutty bake.
- Frozen cranberries: I wouldn’t use non-frozen cranberries as they tend to sink faster than frozen. If you love fruity desserts but not into cranberries, you can sub for other frozen fruit.
Major Allergens Present: Nuts, eggs, dairy
Equipment Needed
- Hand or Stand Mixer: Used to make the cake batter. For this cranberry almond custard cake recipe you will use the paddle attachment if using a stand mixer and the beaters if using a hand mixer.
- 9″ Cake Pan: Used to bake the cake in. I would use pan spray and line with parchment paper. You can use a springform pan.
How to Make Cranberry Almond Custard Cake:
What is Cranberry Almond Custard Cake Made Out Of?
An amazing Christmas dessert recipe, this cranberry almond custard cake is naturally gluten free so there’s not flour. The almond flour, cornstarch, and eggs provide stability while frozen cranberries provide all the delicious flavor. Jazz it up with some almond whipped cream and you’ve got yourself a lovely, nutty dessert.
Make the Easy Cake Batter
This is one of the easiest recipes you’ll make as it’s just an easy process of combining the right ingredients in the right order. The key to having a more fluffy cake is really whipping the batter once the cream is added. It takes about 10 minutes on medium high speed with your paddle or beaters followed by folding in some whipped egg whites. When sprinkling in the cranberries pay attention to the edges since they tend to get overlooked.
Bake and Finish the Cranberry Almond Custard Cake
Since this doesn’t have any flour and is more custardy than cake, it takes a bit of time to bake which is roughly an hour. To check for doneness, stick a knife in and if it comes out mostly clean or with baked cake on it, it’s done. Serve with some almond whipped cream and toasted almonds.
Enhancing This Cranberry Almond Custard Cake Recipe:
- Instead of almond extract, use orange juice/extract and add 2 oranges worth of zest to make this into a more citrusy bake!
- Sub out the frozen cranberries for any tart summer berries like blackberries or raspberries and turn this into a summery bake.
- Try subbing out half of the almond flour for a different nut flour! I’ve had great success with both hazelnut and pistachio flour.
Can You Freeze Custard Cake with Almond and Cranberries?
- Yes. You can absolutely freeze the custard cake, even if it has cranberries in it. Make sure you wrap it tightly with plastic wrap and discard after 3 months in the freezer.
- Store the cranberry almond custard cake covered, in the fridge for up to 7 days.
Troubleshooting Cranberry Almond Custard Cake:
- My cranberry almond custard cake is really short and dense: You didn’t paddle the ingredients together enough or you over folded the whipped egg whites in. The batter should be super pale and fluffy before folding in the egg whites. I usually will paddle for about 10 minutes. As for the egg whites, use a whisk, which incorporates air, and fold in just until it’s barely incorporated.
Something else going wrong? Reach out and we will troubleshoot together!
Cranberry Almond Custard Cake
Equipment
- 9" Cake Pan
- Hand or stand mixer
Ingredients
- 200 g Almond flour
- 300 g Granulated sugar
- 2 pinch Kosher salt
- 43 g Cornstarch
- 3 ea Whole eggs
- 4 ea Egg yolks
- 1 tsp Almond extract
- 225 g Heavy cream
- 2 ea Egg whites
- 170 g Frozen cranberries
- 1 cup heavy cream For optional garnish
- 1 Tbs Granulated sugar For optional garnish
- 1 tsp Almond extract For optional garnish
- ½ cup Sliced almonds Toasted, for optional garnish
Instructions
- Preheat the oven to 350℉ and prepare you 9" cake pan with pan spray and line with parchment paper.
- Combine in the bowl of your hand mixer, the almond flour, sugar, salt, whole eggs, egg yolks, and extract. Using the paddle for a stand mixer or beaters for a hand mixer, mix on medium low speed until it forms a paste.
- Add in the first measurement of heavy cream and continue to mix on medium high speed until light and fluffy; usually about 10 minutes.
- Whip the egg whites on high speed until stiff peaks form and fold into the batter in two additions.
- Pour into your prepared cake pan and evenly sprinkle in the frozen cranberries.
- Bake for about 1 hour or until a knife inserted comes out mostly clean.
- For optional garnish, whip together the second measurement of cream with almond extract and tablespoon of sugar until stiff peaks. Serve on top or on the side with toasted almonds.
Nutrition
Omg this was SO GOOD. Made this for my gluten free friend and they were super appreciative!
The texture on this was super interesting and unlike anything I’ve ever had. Will definitely be making this for Christmas!