Description

A delightful dessert combining sweet and nutty flavors, packed with health benefits provided by almonds and cranberries.

Ingredients

Scale

1 cup almond flour

1/2 cup all-purpose flour

3/4 cup sugar

1/2 cup unsalted butter, softened

3 large eggs

1 cup fresh or dried cranberries

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon almond extract

Optional garnishes: powdered sugar or whipped cream

Instructions

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan with butter or line it with parchment paper.
In a large mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt; whisk together.
Cream the softened butter and sugar in a separate bowl until light and fluffy.
Beat in the eggs one at a time, followed by the almond extract.
Gradually add the dry mixture to the creamed butter and sugar, folding gently to combine.
Fold in the cranberries evenly throughout the batter.
Pour the batter into your prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a vegan version, replace eggs with flax meal mixed with water and use coconut oil instead of butter. Adjust baking time as necessary when using frozen cranberries.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 22g
Sodium: 200mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 6g
Cholesterol: 70mg

Keywords: almond cake, cranberry cake, dessert, healthy dessert, gluten-free, baking