Recipe: Flourless Cranberry Orange Almond Cake
Don’t you think it’s high time I posted a recipe on this site? Well I’ve got the perfect Thanksgiving dessert cake for those who might not care for a traditional Pumpkin Pie for dessert.
You know, before I met my husband, I had no idea there were people in this world who couldn’t stomach Pumpkin Pie. He can barely stand to be in the same room with anything pumpkin…except for jack o’lanterns that is. But guess what. He loves this cake and so do I. That makes us one happy couple
I bet this cake would be heavenly with a cream cheese frosting but oh my, the calories that would add and added calories are not what this lady needs at this time. Besides, don’t you think it’s lovely how a light dusting of icing sugar adds a bit of glam while leaving the cake with a rustic look?
The taste I must say is even better than the original Orange Almond Cake I gushed about last year. Cranberry and Orange were quite simply meant for each other.
- 2 small oranges or 1 jumbo orange, best if organic, unwaxed and seedless (enough for about 1 1/2 Cups cooked orange purée
- 3 extra-large eggs
- 1 Cup coconut palm sugar, or granular unrefined sugar substitute of choice
- 3 Cups blanched almond flour
- 1 1/2 tsp baking soda
- 1/4 tsp almond extract (optional)
- 1/2 Cup cranberries (I used fresh but I’m sure frozen would be just as good)
- small amount of icing sugar for garnish (optional)
- Place the orange(s) in a deep saucepan and cover with cold water. Bring to a boil, cook for 15 minutes or until tender. Drain.
- Return to saucepan and cover with cold water. Bring to a boil and cook for another 15 minutes (this reduces the bitterness of the orange peel). Drain.
- Refresh under cold water. Drain. Coarsely chop orange(s). Remove and discard any seeds. Set aside.
- Preheat oven to 350°F. Lightly coat 9 inch round spring form pan, or 9 inch round cake pan with coconut oil, or non-stick of choice.
- Place the seedless cooked orange segments, peels and all, in a food processor or blender and process until smooth.
- In a medium-sized bowl, whisk the eggs and sugar together.
- Add orange purée, almond meal, baking soda and almond extract (if using), gently fold until just combined. Batter will be quite thick.
- Add cranberries, gently fold until just combined.
- Pour batter into prepared pan. Bake for 45 minutes to 1 hour. The cake will be dark brown, with a centre that is firm to the touch and a toothpick inserted into the centre will come out clean. Allow to cool in the pan for at least 20-30 minutes before removing. Set aside until it has cooled completely.
- Transfer cooled cake to a serving plate, sprinkle with icing sugar (if desired).
- Frost with a cream cheese frosting.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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