Cranberry, Blueberry and Almond Cake

With fresh cranberries arriving at the stores, it’s hard not to use them in different ways, other than cranberry sauce.

As their special tartness and bright color are perfect for using in cakes, I was set to create one. I decided on almond flavored cake, which always works well with berries. I used the almonds in three different ways – almond meal, bitter almond essence, and sliced unpeeled almonds, both in the batter itself and on top of the cake – each adding a different texture and flavor.

A bit of cherry beer added a nice slight bitterness that enhanced the almond flavor, and cardamom powder added wonderful warm aroma to the cake. To make things even more interesting, I also added blueberries to the mix, to give the cake yet another berry flavor and texture.

This fragrant dairy-free cake, is moist and flavorful. It would please anyone who is a fan of fruit cakes in general and cranberry cakes in particular. The cake is perfect as a dessert for the upcoming Thanksgiving, or for any other feast you have in mind. Try it and enjoy.

 

Makes: 2 loaf pans

Prep time: 20 minutes

Baking time: 50-55 minutes

 

Ingredients:

3 L eggs

1½ cups sugar

½ cup cherry beer (or hard cider)

½ cup unsweetened applesauce

1 tsp vanilla

1 tsp cardamom powder

A few drops pure bitter almond essence

½ cup oil

½ cup almond meal

1½ cups white flour

1 Tbs baking powder

¼ tsp salt

1 cup fresh blueberries

2 cups fresh cranberries

¼ cup sliced unpeeled almonds

For topping:

¼ cup sliced unpeeled almonds

 

1. Preheat the oven to 350F (175C). Brush 2 loaf pans with oil, the sprinkle a bit of flour over. Turn upside down and tap over the pans, to get rid of excess flour. Keep in the fridge until using.
2. In a large bowl, whisk together the eggs and sugar. Add the beer and whisk again. Add applesauce, vanilla, cardamom, almond essence and oil, and whisk again.
3. Add the almond meal, flour, baking powder and salt, and mix to a smooth batter.
4. Add the blueberries, cranberries and sliced almonds. Mix briefly with a spatula, to incorporate. Divide the batter between the pans.
5. Bake for 50-55 minutes, until the tops of the cakes are golden brown, and a toothpick inserted into the cakes comes out almost clean. Place on a rack and let cool for 10 minutes in the pans, before releasing to a rack, to cool to room temperature. Slice with a serrated knife.
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