Fresh cranberries are finally in season, and they can be used for so much more than a sauce on Thanksgiving. This gluten-free almond cake balances the tartness of cranberries and fresh lemon with a sweet honey and vanilla glaze. Inspired by Green Kitchen Stories’ blueberry version!
4 cups (400 g) almond flour
3 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) olive oil
1/2 cup (120 ml) honey or maple syrup
2 small organic lemons
3 large eggs
1 cups fresh cranberries
1 cup Greek yogurt, drained
2 tbsp honey
1 tsp vanilla extract
Preheat oven to 350 degrees. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl. Heat oil and honey in a sauce pan on very low heat until combined, and then add the zest from the 2 lemons. Divide lemons them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing.
Add the batter to the bowl with the dry ingredients. Beat the eggs and fold them into the batter with 1 cup of the cranberries. Grease a 8-inch cake tin and add the batter.
Bake for about 40-50 minutes or until golden on the outside and baked all way through. Remove from oven and let cool for at least 30 minutes before adding glazing.
To make the glazing, drain yogurt in a milk cloth or coffee filter for about 10 minutes. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing and serve.