Cranberry Blueberry Almond Cake with Cranberry Lemon Zest Compote

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.