Fresh Cranberry, Orange and Almond Cake

 

As I still had some orange marmalade, from last weeks’ chicken dish, I thought it could be a good idea to use it in a cake. With Thanksgiving around the corner, and with lots of fresh cranberries at the store, it was a no-brainer to mix these two ingredients into one tasty cake.
In order to make the cranberries the dominant flavor of the cake, I’ve used a hefty amount of them, as I am very fond of their flavor and unique acidity.
To give the cake a more interesting texture, I’ve used a mix of white and spelt flour, along with almond meal, in the batter. This gave the cake wonderful almond aroma, that paired so well with the cranberries and orange marmalade.
Using heavy cream in the batter makes preparing the cake very easy, as there is no need to cream butter. The heavy cream gives the cake a lighter texture, and a unique flavor.
These aromatic and tasty cakes, are perfect for serving at Thanksgiving dinner, or any other time you prefer. Try them and enjoy.

Notes:
* Pearl sugar is a special sugar that keeps its white color and shape while baking. It can be found in specialty stores or online.

Makes: 2 loaf pans, about 20
Prep time: 15 minutes
Baking time: 45 minutes

Ingredients:
12 0z (340 grams) fresh cranberries, washed and dried
2 Tbs cornstarch
3 L eggs
1 cup sugar
2 cups heavy cream, at room temperature
1 tsp vanilla
A few drops of almond extract
¾ cup orange marmalade
1½ cups flour
1 cup spelt flour
½ cup almond meal
1 Tbs baking powder
¼ tsp salt
2 Tbs pearl sugar (see notes)

1. Preheat the oven to 340F (170C). Brush two loaf pans with melted butter, and dust with flour. Turn the pans upside down and tap on them, to get rid of access flour. Place in the fridge until using.
2. In a small bowl, dust the cranberries with the cornstarch.
3. In a large bowl, whisk together the eggs and sugar. Add the heavy cream, vanilla and almond extract, and mix well. Add the orange marmalade and mix again.
4. Add the flour, spelt flour, almond meal, baking powder and salt, and mix to a smooth batter. Switch to a spatula and add the cranberries. Mix to incorporate evenly in the batter.
5. Divide the batter between the two pans, and scatter the pearl sugar on top.
6. Bake for 45 minutes, until the cakes are puffed, the tops are golden brown, and a toothpick inserted in the center comes out clean.
7. Transfer to a rack, and let cool in the pan. Once cooled, carefully release from the pan to a serving platter. Slice with a serrated knife.