After Thanksgiving, some cranberries remained, after several days of making mocktails with them, and knowing that the immersion blender finely pulverized them. I looked for a way to use them before they went bad. A cake that used two cups sounded good.
Butter the bundt pan, dust with almond flour and chill.
Melt the butter and mix all ingredients in one bowl. Pour into prepared pan, and bake for 45 minutes at 350°F
How to make the cake:
- 8 oz. (1 stick) butter plus more for pan
- almond flour, for pan
- 1 cups unbleached all-purpose flour
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoons pure vanilla paste or extract
- 2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)
- 2 cups cranberries, chopped finely with 4 T of liquid (water, brandy)
- a drizzle of honey
- dust with confectionery sugar
The cake is very plain and could be dressed up as a dessert with a creme anglaise or whipped cream. We drank a glass of brandy with it, making it a great final course. It is not too sweet to serve as a breakfast cake. The recipe (NYTimes) I modified called for the eggs to be separated but I didn’t go to that effort and there wasn’t need to it.
Photos of the Process
Batter for the lemon cranberry cake