I baked this cake last year after Thanksgiving, with leftover cranberries and blueberries. It came out so tasty and festive, that this year I plan to make it for Thanksgiving dinner itself.
The combination of almond meal and berries in the cake, with the cranberry lemon zest compote on top, is fresh and light, and makes the cake the perfect dessert after a heavy meal.
Whether you’re celebrating Thanksgiving or not, if you’re fond of moist fruit cakes, I’m sure you’ll love this cake. Try it and enjoy.
Notes:
* Fresh cranberries are the best for the compote. However, if you can’t find them, frozen ones will do.
* Five spice powder is available in most supermarkets or online. It consists of cinnamon, star anise, cloves, Sichuan pepper and fennel seeds. It is usually used in savory dishes, but I like to add it to cakes as well, as it gives a wonderful interesting aroma and flavor. It is quite strong, so make sure to use it sparingly.
Makes: 12
Prep time: 20 minutes
Baking time: 35 minutes
Ingredients:
For the cake:
I stick (115 grams) butter, soft
3 L eggs
½ cup sugar
½ cup brown sugar
½ cup whole wheat flour, sifted
1 cup spelt flour
1 cup almond flour
1 Tbs baking powder
¼ tsp salt
1 tsp vanilla
½ tsp five spice mix (see notes)
½ cup fresh blueberries
½ cup fresh cranberries
2 Tbs powdered sugar
For the compote:
Zest from 1 large lemon
1 cup fresh cranberries
½ cup powdered sugar
Dash five spice mix (see notes)
¼ tsp salt
¼ cup water
1. Preheat the oven to 355F (180C). Brush a 9½” (24cm) deep cake pan with soft butter and flour it lightly. Keep in the fridge until using.
2. The cake: in a large bowl, whisk together the butter, eggs and sugar. Add the whole wheat and spelt flour, almond flour, baking powder, salt, vanilla and five spice powder. Mix to combine and add the blueberries and cranberries. Mix briefly and pour into the prepared pan.
3. Bake for 35 minutes, until a toothpick inserted in the center of the cake comes out almost dry. Let cool in the pan for 2-3 minutes, before transferring to a serving plate. Let cool completely and dust with powdered sugar.
4. The compote: with a sharp knife, cut the lemon zest into thin strips. Place in a bowl and pour boiling water over. Let cool, drain, and combine with the rest of the ingredients in a small pot. Mix and bring to the boil over medium-high heat. Lower the heat to medium low and cook for about 10 minutes, stirring occasionally, until the cranberries start to pop but are still whole, and the liquids thicken a bit. Keep at room temperature and spoon over the center of the cake just before serving.
Haven’t thought to use the fresh cranberries in a treat like this, but looks great! Must try for on-the-road snax.
The cranberries are just FINALLY arriving here. Anxious to get a big batch of cranberry/orange relish made and into the freezer. I woefully underestimated our needs last year. Oh, the whining all year long at the paucity . . .
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It was very experimental, but it worked so well, I’m making it again this week.
Hope you’ll get enough cranberries to last until next year! 🙂
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Looks like an extremely successful experiment, Ronit! Very interesting cake – thank you!
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Thank you Dolly, I’m glad you liked the cake. It turned out so good, so I’m looking forward to making it again this week. 🙂
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Happy Thanksgiving!
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Thank you! Happy Thanksgiving to your and your family. 🙂
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Thank you!
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Loved your yummy recipe 🙂
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Thank you Priyabrataa! 🙂
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Perfect as a dessert to a festive dinner, and with the five spice….right up my alley ☺
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Thank you Myra, glad you liked the cake. I’m looking forward to making it again this week. 🙂
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How true after a heavy meal we should have a lighter dessert. Your recipe sounds like a great choice. I like how you often use different flours – I need to break away from just “white” most of the time. Five spice powder I use a lot in my Chinese dishes but how interesting you put it in your cake. I bet it adds some great flavor along with all that fresh fruit.
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Thank you Judi, I’m glad you liked the cake.
I feel lighter desserts work best after heavy meals, especially on Thanksgiving, when many of the dishes are quite sweet.
I find using different types of flour very enjoyable. The different layers of texture you get with it are definitely worth the risk.
Five spice powder is one of my “secret ingredients” in cakes and desserts. Highly recommended! 🙂
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I will definitely make a “mental note” of that 🙂
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Your food always looks so lovely Ronit…A beautiful sounding dessert 🙂
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Thank you Carol, for such a lovely compliment! 🙂
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Well deserved, Ronit…I don’t give praise lightly 🙂
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I’m honored! 🙂
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What a perfect holiday cake!
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Thank you Kathryn! Glad you liked the cake. I’m looking forward to making it again this week. 🙂
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All those berries, Ronit. I feel healthy just looking at those lovely pics.
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lol Thank you Mary, for a great compliment! 🙂
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🙃
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Another Migraine-friendly winner Ronit! I use 5 spice all the time in sweet dishes like apple cake. It’s the secret ingredient in my Hot Cross Buns 🤓 Now, onto the cranberries. We can’t get fresh or frozen here in Oz. I can get dried though. Do you think it’s worth giving them a try if I soak them overnight?
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Thank you Adele, I’m glad you liked the cake and to find another five spice fan.
It’s such a shame you can’t get fresh or frozen cranberries, they add such freshness and their acidity cuts down the sugar. However, if you can get unsweetened dried cranberries, it might work. Though most of what I’ve seen here is heavily sweetened.
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Thanks Ronit, the dried cranberries here are unsweetened and very acidic with a suttle sweetness that matches very well with 5 spice. I toss a handful in my duck ragu and even duck fried rice to give the dishes a bit of lift. I’ll give it a try abd let you know how it goes.
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Sounds good! 🙂
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Love the combination of berries used in this recipe!!
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Thank you Deepti, I’m glad you liked the recipe. 🙂
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Sounds delicious, love almond cakes, this is a nice change with the blueberries and cranberries!😋
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Thank you Ursula, I’m glad you liked the cake. 🙂
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How beautiful!! What a great addition to your Thanksgiving table….
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Thank you Christina! I’m looking forward to making this cake this week. 🙂
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Such a heavenly looking slice! Super bake.
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Thank you Vidya, I’m glad you liked the cake. 🙂
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Love this sweet treat topped with fresh berries !
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Thank you Megala! Glad you liked the recipe. 🙂
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What a delight Ronit. Beautiful.
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Thank you Conor! 🙂
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This is just marvelous!! It’s going on my must make – and now I must pick up more cranberries!! Lovely post!
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Thank you Mollie, I’m glad you liked the recipe. Hope you’ll enjoy it. Happy Thanksgiving! 🙂
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Such an AH-MAZING recipe….looks freaking yumm Ronit ✌
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Thank you Jyo, I’m glad you liked it. I’m looking forward to having this tasty cake again soon. 🙂
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Wow! looks very delicious!
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Thank you Liz. 🙂
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Looks so delicious, Ronit. I adore cranberries and I particularly like your use of five spice. Sounds incredible.
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Thank you Tracey, I’m glad you liked the recipe. The cake came out so fragrant and tasty and will be part of Thanksgiving dinner this week. Happy Thanksgiving! 🙂
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So lovely
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Thank you Lynn! 🙂
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Loved that five spices in it. And the glaze on the compote is Amazing!!
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Thank you Sumith, I’m glad you liked the recipe. The five spice mix adds such a nice aroma. Highly recommended! 🙂
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The cake looks gorgeous, Ronit! Love that compote!
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Thank you Freda, I’m glad you liked the cake. I made it again yesterday and it was a hit! 🙂
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Such an awesome idea to include fresh berries in cake… wonderful post. Perfect for festivals or gatherings
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Thank you Ruchi, I’m glad you liked the recipe. The fresh berries added lots of flavor and freshness. 🙂
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Although the Thanksgiving is over now, cranberries are in season, and there are plenty reasons to bake this cake. Lovely recipe, thank you, Ronit 🙂
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Thank you Yana, I’m glad you liked the cake. I originally made it with leftover berries after Thanksgiving. It can be served any time. Hope you’ll enjoy it. 🙂
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The compote makes the cake more delicious! I love that!
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Thank you, I’m glad to know. The compote is indeed an integral part of the cake. So good! 🙂
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This cake looks so moist and delicious and perfect after a Thanksgiving meal, Ronit. Hope you had a great thanksgiving!
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Thank you Sandhya, I’m glad you liked the recipe. The cake was the perfect dessert for Thanksgiving dinner. Hope yours was just as enjoyable. 🙂
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I just love how this cake’s looks and its texture, the taste of berries in the cake would be delicious ,wish I could bake it sometime ! bookmarking 🙂
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Thank you Nisha, I’m glad you liked the cake. If you like moist and fruity cakes, this one is for you! 🙂
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oh yes i would totally love it!
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Berries and cake…yum! Looks so good. Hope your second cake was even better.
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Thank you Joanne, I’m glad you liked the cake. The second one was as good as the first one, which was very good! 🙂
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Oh that’s such a wonderful recipe. I am suddenly craving this flavorful cake. Wanna eat some right now!
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Thank you Neha, I’m glad you liked the recipe. The cake was very delicious. 🙂
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Lovely!!
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Thank you! 🙂
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