How to make a dried cranberry (cranberry) cake with a wonderfully tasty recipe

Ingredients:

1 1/2 cups all-purpose flour

175 g unsalted butter, softened

1 1/2 cups powdered (confectioners') sugar

1 cup dried cranberries

Zest of 1 lemon

50 g ground almonds (almond meal)

3 eggs

A small pinch of salt

Method:
First preheat the oven to 180°C (350°F) to prepare for baking the cake.
If the dried cranberries are large, chop them into smaller pieces, rinse, then place in a sieve to drain well or pat dry with kitchen paper.
After the cranberries are well dried, toss them with 2 tablespoons of flour to coat lightly.
Mix the remaining ingredients: whisk the eggs with the lemon zest — you can also add a few drops of vanilla if you like.
Add the sugar, then the butter and continue beating, then add the flour.
Mix the ingredients until combined, then add the cranberries and stir well to distribute them evenly.
Pour the cranberry cake batter into a cake pan or ovenproof baking tin.
Place the cake pan in the preheated oven and bake for about 40 minutes, or until cooked through (a skewer inserted in the center should come out clean); baking time may vary with your oven.
When the cranberry cake is done, remove it from the oven and leave it to rest for about 10 minutes or more to cool slightly, then transfer to a serving plate.
You can decorate the cake with whipped cream and a dusting of powdered sugar, or serve it plain with tea, according to your preference.

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How to Make Dried Cranberry Cake

Prep checklist