November 11, 2019
Serves 10 to 12
311 grams (2 1/3 cups) all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
3 large eggs
150 grams (1 cup) olive oil
Zest of 2 oranges
200 grams (1 cup) pure maple syrup
85 grams (3 ounces) whole milk
2 cups fresh cranberries
1/4 cup sliced almonds
Preheat the oven to 350°F. Whisk the dry ingredients together and add cranberries
In a stand mixer using the paddle attachment, beat the eggs and oil until creamy. Stir in the orange zest, maple syrup, and milk.
Add the dry ingredients alternating with the milk until fully combined. Fold in the cranberries. Pour into a greased 8-inch skillet or a loaf pan, top with sliced almonds and bake for 35 to 40 minutes or until a toothpick comes out clean.
Slice into wedges and serve warm.
Replace cranberries with black or blueberries.
Replace maple syrup with cane sugar.
Replace almonds with pistachios or cashews or omit entirely.
December 02, 2022