The taste and texture of this delicious cake is so comforting and warming and it can be made ahead. It’s perfect to serve after a meal with friends and family. Some people wanted cream with it and others had ice cream. It worked so well with both!

The glaze to top the cake can be made while it’s baking in the oven. It’s a fantastic finish to the cake and definitely needs to be included. Don’t be tempted to skip it and if you’re making it ahead, just keep the glaze in the fridge till needed, pop it in the microwave, spoon it over the cake when you’re going to serve it.

Once this Almond & Cranberry Cake has cooled, it will keep in the fridge up to 5 days. You could sub the cranberries for blackberries, cherries or raspberries. In fact, try it with each of them!

I used a sweetener for the glaze rather than icing sugar and it worked out well.

Ingredients:

• 3 Eggs
• 1 Banana
• 140g Sour Cream (I used Plant Yoghurt and it worked well too)
• 85g Coconut Sugar
• 225g Almond Flour
• 1 tsp Bicarbonate of Soda
• 1 tsp Baking Powder
• Pinch Salt
• 1/2 tsp Cinnamon
• 2 tsp Cider Vinegar
• 160g Fresh Cranberries

The Glaze:

• 2 tbsp Coconut Oil
• 1 tbsp Maple Syrup
• 60g Icing Sugar* (see above re. sweetener)
• 1/2 tsp Almond Extract
• 1 tbsp Lemon Juice

Preheat oven to 160C Fan. Line the base of an 8″ / 20cm Springform tin and grease the sides.

Method:

In a large bowl, beat the eggs, sour cream and banana together until smooth.

In a separate bowl, whisk the almond flour, sugar, bicarbonate of soda, baking powder, cinnamon and salt. Add these dry ingredients to the wet ones and fold gently. Then add the almond extract and cider vinegar and again, gently mix.

Finally, tip in 3/4 of the fresh cranberries and gently fold in. Pour the batter into the prepared tin and top with the remainder of the cranberries. Bake for 45 minutes. If the top is browning too quickly, cover with a piece of foil. Check with a skewer into the centre which should come out clean. Let the cake cool in the tin while you make the glaze.

In a saucepan heat the coconut oil, sugar and maple syrup. Once dissolved, add the almond extract and lemon juice and stir to combine. The glaze can be used on the cake now if serving but if you’ve made it ahead, keep the glaze in the fridge till you’re ready to serve the cake. Heat the glaze in the microwave and then pour over the cake before serving. Decorate with some cranberries and pistachios and serve with ice cream or whipped cream.

Please leave a review below to let me know what you think of this recipe 🙂

Always with love

Soraya x