Cranberry Orange Almond Cake with Homemade Touch
This Cranberry Orange Almond Cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the homemade cranberry sauce adds an extra layer of depth and flavor. The crunchy almond topping is the perfect finishing touch.
Ingredients
Cake:
- 1 cup homemade cranberry sauce recipe available on our website
- 130 g 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- Zest and juice of 1/2 orange
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 1/2 cup blanched almond flour or use natural almond flour for a deeper color
Topping:
- 2 tablespoons melted coconut oil
- 2 tablespoons brown sugar
- Zest of 1/2 orange
- 1 tablespoon almond flour
- 1/2 cup slivered or sliced almonds
Instructions
- Preheat oven to 360°F (180°C). Grease and line a springform pan.
- In a large bowl, cream together the softened butter, honey, and vanilla until light and fluffy.
- Beat in the eggs one at a time, followed by the orange zest and juice.
- Gradually add the sifted flour, baking powder, and almond flour, gently folding with a spatula until combined.
- Pour the batter into the prepared pan.
- Spoon dollops of the cranberry sauce over the batter and swirl it gently with a knife for a marbled effect.
- Bake for 30 minutes.
- While the cake bakes, prepare the topping by combining the melted coconut oil, brown sugar, orange zest, almond flour, and sliced almonds.
- Remove the cake from the oven and sprinkle the topping evenly over the top.
- Continue baking for another 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.
- For the ultimate citrus experience, grate extra orange zest on top of the cake once it has cooled down. This adds a fresh, vibrant flavor and makes the cake even more visually appealing.
Video
Notes
- For an extra burst of orange flavor, add a tablespoon of orange liqueur to the batter.
- If you don't have homemade cranberry sauce, you can substitute it with store-bought.
- To make the cake gluten-free, use gluten-free all-purpose flour and almond flour.
- This cake can be stored at room temperature for up to 3 days.