Cranberry Almond Cake
Get ready for an amazing Christmas dessert recipe because nothing screams holiday baking like cakes with cranberries in it! This easy cranberry almond cake is moist, filled with tart cranberry flavor, and is naturally gluten free.
Equipment
- 8" Cake pan
- Hand or stand mixer
Ingredients
- 133 g Almond flour
- 200 g Granulated sugar
- 2 pinch Kosher salt
- 28 g Cornstarch
- 2 ea Whole eggs
- 2 ea Egg yolks
- 1 tsp Almond extract
- 150 g Heavy cream
- 2 ea Egg whites
- 1 cup 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
Calories: 471kcalCarbohydrates: 51gProtein: 6gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.001gCholesterol: 58mgSodium: 26mgPotassium: 106mgFiber: 3gSugar: 41gVitamin A: 728IUVitamin C: 14mgCalcium: 87mgIron: 1mg
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