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Gluten free and processed sugar free this almond cranberry cake is perfect after gluttonous holiday dining! Balance of sweet and tart.
Preheat the oven to 350 F. Line the bottom of a 9 inch springform pan with aluminum foil and spray the foil with cooking spray.
Add egg whites to a large bowl. Using an electric mixer beat the whites on medium speed until opaque, doubled in volume with soft peaks. Set aside.
In a separate large bowl, combine the egg yolks, agave, vanilla, baking soda, and salt. With an electric mixer, beat until the ingredients are combined. Add the almond flour or meal and beat on low speed until combined, about 1-2 minutes. Add cranberries and mix until combined.
With a rubber spatula, fold the egg whites into the mixture until just combined. Add batter to the springform pan and sprinkle with sliced almonds on top.
Bake, rotating halfway through, until the edges are light brown, 22-28 minutes. Remove pan from oven. Let cake cool for 15 minutes before removing it from pan. Cut into slices and serve warm or cold.
Recipe adapted from Project Foodie.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!