Cranberry Almond Cake
This recipe was inspired by a gooseberry, almond, and spelt cake from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry - one of my absolute favorite cookbooks. However, where I live, gooseberries are often hard to find and I wanted to try my hand at a gluten free version, so I modified the recipe to use cranberries instead of gooseberries, which are similarly tart, and replaced the spelt flour with amaranth flour, which has a similarly nutty flavor to spelt. The cake is still delicious with gooseberries, however, if you can find them. The cranberries make it a perfect fall recipe or even a good addition to Thanksgiving desserts.
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Cranberry Almond Cake
This recipe was inspired by a gooseberry, almond, and spelt cake from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry – one of my absolute favorite cookbooks. However, where I live, gooseberries are often hard to find and I wanted to try my hand at a gluten free version, so I modified the recipe to use cranberries instead of gooseberries, which are similarly tart, and replaced the spelt flour with amaranth flour, which has a similarly nutty flavor to spelt. The cake is still delicious with gooseberries, however, if you can find them. The cranberries make it a perfect fall recipe or even a good addition to Thanksgiving desserts.
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Servings: 8 people
Calories: 386 kcal
Net Carbs: 35 g
Ingredients
- 8 Tbsp (8 Tbsp) (1 stick) unsalted butter
- 2/3 cup (147 g) packed light brown sugar
- 3 (3) extra large eggs
- 1/2 cup (60 g) amaranth or millet flour
- 3 Tbsp (3 Tbsp) all-purpose gluten-free flour
- 3/4 cup (84 g) almond flour
- 1 1/2 tsp (1 1/2 tsp) aluminum free baking powder
- 2 1/3 cups (233 g) fresh cranberries
- 1/8 cup (40 g) pure maple syrup
- 1/8 cup (27 g) brown sugar
- 1/3 cup (79 g) sliced almonds
Instructions
- Preheat the oven to 375°F. Line a 9-inch springform cake pan with parchment paper and butter the paper and the sides of the pan all the way to the top.
- With an electric mixer, beat the butter and light brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Fold in the amaranth/millet flour, the all-purpose flour, the almond flour, and the baking powder using a large spoon until well combined.
- Toss the cranberries with the maple syrup and brown sugar. Fold 2 cups of thee prepared cranberries into the cake batter, being careful not to crush them. Pour the batter into the prepared cake pan. Spread the remaining cranberries over the top of the cake.
- Bake for 20 minutes. Remove and sprinkle the cake with the sliced almonds. Return the cake to the oven for another 10 minutes, or until an knife inserted into the center comes out clean.
- Let cool in the pan, then remove the springform ring. Serve room temperature or just slightly warmed.
Nutrition
Calories: 386kcalFat: 24gSodium: 102mgNet Carbs: 35gSaturated Fat: 9gPotassium: 157mgCarbohydrates: 40gVitamin A: 456IUFiber: 5gVitamin C: 4mgSugar: 26gCalcium: 162mgProtein: 8gCholesterol: 91mgIron: 2mg
Hi! I'm Erin
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I’m a scientist by day and a foodie by night. Here you will find my favorite recipes, with a focus on low-carb, healthy meals. Visit the about page to learn more about me and the site.