Cranberry Ribbon Snacking Cake
Let me warn you about this cake! We demolished this entire Cranberry Almond Snacking cake in a few hours. We love every crumb! Rich and bright and actually quite good for you. Yes, this post is in fact brought to you courtesy Cape Cod Select Cranberries. This snacking cake is gluten-free. It is moist, gently sweetened and filled with lots of cranberries and almonds. So, yes it is actually great for breakfast! After all, a little brown sugar and butter is never a bad idea.
My Cranberry Ribbon Snacking Cake Story
I made this last weekend when the weather was a little inclement. So, the pictures do not do this justice. I am sure I will be making this again very soon. As soon as I visit one of these stores. If you are a fan of cranberries and all things bright and beautiful, you should find then on Instagram, Facebook, and on Twitter, as @capecodselect.
In addition to my vibrant cranberry rice and cranberry and clementine chutney, I also made an amazing cranberry jalapeno salsa and some refreshing cranberry lassi. The last two need to be talked about and posted eventually.
Today it is time for this snacking cake, which is,
- Gluten-free and uses almond meal and polenta for texture and body.
- Has a cranberry ribbon topping the cake. It is not quite an upside down cake, the topping sinks and works its way into the cake.
- Is refined sugar free and I have a hunch, this would work well with coconut sugar. I will however, let you figure that out for yourself.
Another month creeps in. The days have been plenty warm the last week. All my seeds are planted in my little porch garden. It is time to bring my curry leaf plant back home. My office window is warm and sunny. A great winter destination for my plant.
Some tips and tricks.
A few things to note to make sure it has a good texture,
- Do whip the egg whites until stiff
- Do not overdo the sugar in this cake, it helps the cranberries shine through
- Watch the cake after about 25 minutes, depending on your oven. It browns rather quickly towards the end.
And for now, let me get you this simple and moreish recipe.
A gorgeous and gluten free cake that is perfect for breakfast or any time of the day.
Ingredients
- 1 and 1/4 cups of cape cod select cranberries, divided
- 3/4 cup of brown sugar
- 4 tablespoons butter softened plus extra for greasing the cake pan
- 3 eggs at room temperature
- 1 and 1/4 cups of almond meal/flour
- 1/4 cup polenta
- 1 teaspoon ground cardamom
- 1 teaspoon baking powder
Instructions
- Pre-heat the oven to 350 degrees.
- Prepare a spring form cake pan by greasing the sides.
- Scatter half the cranberries and 2 tablespoons of the brown sugar at the base.
- Place the remaining cranberries in a food processor and process until finely chopped.
- Separate the eggs and in a mixing bowl beat the egg whites using an electric mixer until stiff.
- In a separate mixing bowl beat the butter and remaining brown sugar until fluffy. Add in the egg yolks and the finely chopped cranberries and mix in.
- Mix in the almond meal, polenta, ground cardamom, and baking powder and mix well.
- Finally, gently fold in the whipped egg whites stirring lightly until well incorporated.
- Pour into the prepared cake pan. Bake for about 30 minutes, the top will be risen and golden. You can test by inserting a toothpick into the center of the cake.
- Remove from the oven and let the cake rest for about 15 to 20 minutes before serving. It will deflate a little as it cools.
- Cut into wedges and serve.