Cranberry Cake

Almond Cranberry Cake

This cake will satisfy all of your sweet tooth cravings. It is crumbly, comforting, light, and earthy – all at the same time. Making any cake from scratch takes time. If I am putting in the effort to make the cake from scratch, it should be unbelievably delicious. Would you agree? As a bonus, this cake is easy to make with no frosting or icing. You can make a single cake in the large Omnipan or use the small Omnipan to make individual cakes.
 

Prep Time - 15 Minutes

Cook Time - 45 Minutes

Serves 10

Ingredients
  • 2 large eggs, at room temperature
     

  • 1 ½ cups sugar
     

  • ½ cup unsalted butter, softened
     

  • ¾ teaspoon almond extract
     

  • 1 ½ cups all-purpose flour
     

  • ⅓ cup thinly sliced almonds
     

  • 8 oz fresh or frozen cranberries

Directions

Omnipan – Small or Large

  1. If using frozen cranberries, remove them from the freezer to thaw.
     

  2. Preheat the oven to 350 °F or 177 °C.
     

  3. In a large bowl, beat the eggs and sugar with an electric hand mixer for 6 minutes. If beating by hand, it will take double the time. The mixture should become light and shiny.
     

  4. Add the softened butter and almond extract. Beat for an additional 2 minutes with an electric hand mixer.
     

  5. With a spatula, fold in the flour, cranberries, and almond slices, taking care not to overmix. This will have the consistency of a cookie dough and not that of a typical cake batter.
     

  6. Put the dough into the large Omnipan, and press it lightly to spread it all over the base.
     

  7. Place the large Omnipan without the lid in the preheated oven. Bake for 40 to 45 minutes, or until the top has lightly browned and a toothpick inserted in the cake center comes out clean.
     

  8. Let the cake cool completely before cutting.

Serving Suggestions

Serve warm or at room temperature. You can warm a few cake slices in the microwave for 15 seconds at 60% power.
 

Drizzle the cake slices with caramel or chocolate sauce.
 

Serve a warm cake slice with vanilla ice cream. Sprinkle some sliced almonds and dried cranberries on top of the ice cream.

Notes
  • Cranberries can be replaced with fresh or frozen blueberries or raspberries.
     

  • It is important to thaw the frozen berries before using. Remove the extra water after thawing.
     

  • Do not use dried fruit. They have a lack of moisture in them that will make the cake hard and more like a giant cookie. If you must use dried fruit, you need to rehydrate them first. Here is one way to do that. Simmer the dried fruit in a juice of your choice for 30 minutes. Store them with the juice in the refrigerator for 24 hours. Drain the juice and use the fruit.
     

  • Since this cake does not have any baking powder or baking soda, it is important to beat the eggs and sugar well until light. This helps make the cake light and fluffy.

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