It’s cranberry season! So let’s kick this off in style, shall we? Speaking of style, Nantucket is high on my list of places to visit. It looks like the type of island I could very happily spend a week lounging around on. Ohhh, to travel again… sigh
#RealityCheck - The closest I’m getting to Nantucket at the moment is with this Nantucket Cranberry Pie. Yes, I know it doesn’t look like a ‘pie’, it’s more of a cake, but that’s what they call it, so 🤷🏻♀️.
We took the island’s classic pie and played around a little, adding almond flour and orange zest. The original recipe called for chopped cranberries which - no surprise here - is a freaking mess. I started the process and was chasing cranberries around the kitchen, then gave up when I realized the only way to do this was to individually cut them. That was NOT happening as I like to keep things low maintenance, so I threw them in whole - figured a little pop of cranberry would be just as nice. I couldn’t tell the difference, other than the chopped berries probably wouldn’t have risen in the pie. It was delicious! This is a great one to keep in your back pocket for Thanksgiving, or just because you may need a little Nantucket in your life!
1 tablespoon (15g) unsalted butter, melted and slightly cooled
1-1/2 cups (170g) cranberries, fresh or frozen
1/2 cup (58g) chopped walnuts
1/2 cup (72g) light brown sugar
2 large eggs, room temperature
3/4 cup (170g) butter, melted and cooled slightly
3/4 cup (145g) sugar
1/2 cup (60g) flour
1/2 cup (48g) blanched almond flour (or just add use regular flour)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
zest of 1 orange, finely grated
Preheat the oven to 350F (180C). Melt 1 tablespoon butter, and brush it around the bottom and sides of a 9-inch pie dish. Leave any excess butter in the pan.
Spread the cranberries and nuts in the bottom of the pan. Sprinkle with the brown sugar.
In a large bowl, beat together the eggs, melted butter, sugar, flour, almond flour, baking powder, salt, vanilla, and orange zest.
Spread the batter over the cranberries and nuts in the dish using a spatula or wet fingers. The batter will be quite thick, so the easiest way to do this is to dollop it all over the cranberries and gently spread. Try to touch only the batter, not the cranberries, otherwise it’ll mix. It’ll still taste great either way!
Bake for 40 - 45 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven. Enjoy warm, or at room temperature with lashings of freshly whipped cream or ice cream.