We’re having a bit of a cranberry moment right now. Are they the new comeback fruit 🤔? We’re throwing them into everything from breakfast to dessert and we’re loving it! They’re so tart and satisfying and have many, many health benefits. Watch out blueberries, it may be time to step aside...
This #glutenfree Cranberry & Orange Cake is adapted from @natashaskitchen. It’s made with only 4 base ingredients: almond flour, eggs, sugar and a pinch of salt. We’ve added orange zest, orange slices and fresh cranberries to ours, yielding a beautifully moist cake which is not overly sweet. It’s versatile too - apples, pears, persimmons or lemons would be divine!
1-1/2 cups (145g) blanched almond flour
4 eggs, separated
1/2 cup (95g) sugar
A pinch of salt
1 orange, zested and sliced into rounds, skin removed
3/4 cup (75g) fresh cranberries
Preheat the oven to 350F (180C). Lightly grease and line a 9” cake tin with parchment paper.
Beat the egg yolks and sugar with an electric mixer on high until it turns pale yellow and fluffy, about 2-3 minutes.
Fold in the almond flour and orange zest.
Next, beat the egg whites. Make sure to clean the beaters well if you used the same ones to beat the egg yolks, as fat will prevent the whites from stiffening. Beat the egg whites on high speed with a pinch of salt in a very clean bowl until stiff peaks hold when you lift the beaters from the mixture.
Using a metal spoon, fold a heaping spoon of the egg whites carefully into the rest of the batter. When it’s incorporated, fold in the rest of the egg whites and the cranberries.
Use a sharp knife to peel the remaining skin and pith off the orange. Slice orange into 5 or 6 slices horizontally, and arrange them onto the bottom of the cake tin. Pour over the cake batter and bake for 30 minutes, until the cake bounces back in the middle when lightly touched.