Recipe and photo by Kimberley Hasselbrink
The Year in Food
Serves 8
2 cups almond meal or almond flour 2/3 cup brown sugar 2 teaspoons ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 tsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 3 eggs, room temperature, beaten 1/4 cup butter, melted and cooled slightly Zest of one orange 3 tablespoons freshly squeezed orange juice 1 1/2 cups fresh cranberries 1/3 cup sliced almonds Powdered sugar, for dusting
Preheat the oven to 350 degrees. In a large mixing bowl, combine the almond flour, brown sugar, ginger, cinnamon, cloves, nutmeg, baking powder and soda, and sea salt. In a smaller mixing bowl, whisk together the beaten eggs with the melted butter, and orange zest and juice. Combine the wet ingredients with the dry, mixing just until everything is thoroughly incorporated. Fold in the fresh cranberries. Thoroughly grease and then flour a round 9-inch baking pan. Pour the batter into the pan. Sprinkle the sliced almonds over the batter. Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in the center comes out clean. (Save for a little cranberry juice.) The cake will become very fragrant when it’s nearly done. Allow to cool for at least 15 minutes, then sprinkle with powdered sugar. Slice into 8 portions. The cake is a little crumbly when you slice it; roll with it. :)
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