I love cranberries and they are so good for you. I buy them in the fall when they are on sale and freeze them so I can bake with them year around.
Recipe:
Topping
6 T. unsalted butter (85 g)
3 c. fresh or defrosted frozen cranberries
3/4 c. sugar (150 g)
2 T. seedless raspberry jam
1/2 tsp. vanilla extract
Cake
1/4 c. blanched slivered almonds or almond flour (27 g)
1 c. + 2 T. soft white flour (130 g)
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk (122 g)
1/2 tsp. vanilla extract
1/2 tsp.almond extract
6 T. soft butter (85 g)
3/4 c. sugar (150 g)
3 large eggs (separated)
Instructions:
Prepare Pan
Adjust the oven rack to the middle position and pre-heat the oven to 350 degrees. Grease and flour a 9-inch round cake pan, or 10 inch cast iron skillet. Line the pan with parchment paper cut to fit, and spray with cooking spray.
Topping
Melt the butter in a large skillet over medium heat. Add cranberries, sugar, and jam and cook until the cranberries are just softened around 5 minutes. Strain the cranberry mixture over a bowl, and reserve the juices. Put the strained juice into an empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Take off the heat, and stir in vanilla. Arrange the strained berries in a single layer in the prepared pan. Pour the thickened juice mixture over the berries and refrigerate for 30 minutes.
Cake
Process the almonds and 1/4 cup flour in the food processor until finely ground. Add the remaining flour, baking powder, and salt and pulse to combine. In a measuring cup whisk the milk and extracts. With you mixer on medium speed, cream the butter and sugar until fluffy, about 2 minutes. Beat in the egg yolks one at a time, until combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating
with 2 additions of milk mixture. For detailed instructions go to "Making The Perfect Cake Batter".
Using clean bowl and beaters, beat egg whites on medium-high speed until they fold soft peaks, about 2 minutes. Whisk 1/3 of the whites into the batter, this technique is called "lightening the batter". Next fold in the remaining egg whites and pour the batter over the chilled cranberry mixture. Bake until a toothpick inserted in the center domes out clean 35-40 minutes. Cool on a wire rack for 10 minutes and then run a knife around the cake and invert it onto a serving plate.
Getting the cake out of the pan can sometimes be difficult:
1) Cover the cake with a clean serving plate and invert.
2) Using a straight upward motion, carefully remove the cake pan, shaking gently as need to get a clean release of the cake and topping
Recipe:
Topping
6 T. unsalted butter (85 g)
3 c. fresh or defrosted frozen cranberries
3/4 c. sugar (150 g)
2 T. seedless raspberry jam
1/2 tsp. vanilla extract
Cake
1/4 c. blanched slivered almonds or almond flour (27 g)
1 c. + 2 T. soft white flour (130 g)
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk (122 g)
1/2 tsp. vanilla extract
1/2 tsp.almond extract
6 T. soft butter (85 g)
3/4 c. sugar (150 g)
3 large eggs (separated)
Instructions:
Prepare Pan
Adjust the oven rack to the middle position and pre-heat the oven to 350 degrees. Grease and flour a 9-inch round cake pan, or 10 inch cast iron skillet. Line the pan with parchment paper cut to fit, and spray with cooking spray.
Topping
Melt the butter in a large skillet over medium heat. Add cranberries, sugar, and jam and cook until the cranberries are just softened around 5 minutes. Strain the cranberry mixture over a bowl, and reserve the juices. Put the strained juice into an empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Take off the heat, and stir in vanilla. Arrange the strained berries in a single layer in the prepared pan. Pour the thickened juice mixture over the berries and refrigerate for 30 minutes.
Cake
Process the almonds and 1/4 cup flour in the food processor until finely ground. Add the remaining flour, baking powder, and salt and pulse to combine. In a measuring cup whisk the milk and extracts. With you mixer on medium speed, cream the butter and sugar until fluffy, about 2 minutes. Beat in the egg yolks one at a time, until combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating
with 2 additions of milk mixture. For detailed instructions go to "Making The Perfect Cake Batter".
Using clean bowl and beaters, beat egg whites on medium-high speed until they fold soft peaks, about 2 minutes. Whisk 1/3 of the whites into the batter, this technique is called "lightening the batter". Next fold in the remaining egg whites and pour the batter over the chilled cranberry mixture. Bake until a toothpick inserted in the center domes out clean 35-40 minutes. Cool on a wire rack for 10 minutes and then run a knife around the cake and invert it onto a serving plate.
Getting the cake out of the pan can sometimes be difficult:
1) Cover the cake with a clean serving plate and invert.
2) Using a straight upward motion, carefully remove the cake pan, shaking gently as need to get a clean release of the cake and topping
RSS Feed
