Cranberry Cake

Serves 10 to 12

ingredients

Dry ingredients

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

Wet ingredients

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

instructions

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.

notes & variations

• Replace cranberries with black or blueberries.

• Replace maple syrup with cane sugar.

• Replace almonds with pistachios or cashews or omit entirely.

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