I have to be honest generally when I see a cake that is gluten free I mostly shudder. I'm not talking about macarons, or meringues or many of those treats that are meant to be made without the inclusion of flour.
I mean the modified versions of traditional cakes.
Sometimes they are done really well and sometimes..........well it's best not to talk about it.
This cranberry cake is from the first list in that it is meant to be made without the inclusion of flour like a traditional dense and moist flourless nut cake.
But with the exciting addition of cranberries and cinnamon.
I was just about to start work on my lollipop and candy inspired Christmas Cake for this year and with the addition of a little red food color to match the bright exterior this new cake creation was perfect.
(DIY tutorial on how to make this 3D cake here: Lollipop and Candy Christmas Cake )
Shop the photo vendors
White plates and bowl from Ikea
Gold fork Christina Re (I picked mine up at DJ's)
Vintage pink tea cup set, cake server and tea strainer
Pink Tea Towel (vintage) Ulster and Weaver
Sweets on a Stick
and if anyone is looking for last minute Christmas presents in Brisbane, the Bleeding Heart Cafe has copies of my book available right now for purchase. You can email inquiries to: firstname.lastname@example.org
Flourless Cranberry cake
To make your cake red simply add 1/2tsp red gel food color to the mixture when adding vanilla, if required add more color until the desired shade is achieved.
1 1/2 cups dried cranberries
3 cups water
1 stick cinnamon
175g (6 1/8 oz) almond meal (ground almonds)
50g (1 3/4 oz)hazelnut meal (ground hazelnuts)
200g (7oz) sugar
1 tsp baking powder (gluten free)
5 large eggs
1 tsp vanilla extract
Place cranberries, cinnamon stick and water into a pan, bring to a low simmer and cook uncovered for 1 hour, remove from heat and allow to cool. Discard cinnamon stick, drain mixture through a sieve and reserve cranberry compote (you can reserve liquid to drink or as a drinks mixer if you like).
Preheat oven to 170C ( F) and grease and line a 20cm round baking tin. (I used a springform).
In a large mixing bowl combine almond meal, hazelnut meal, sugar and baking powder.
In a food processor, pulse the cranberries for about 30 seconds.
Add the eggs one at a time and vanilla processing after the addition of each egg. The mixture will be quite frothy and light.
Add the nut mixture and process until well combined. Use a spatula to scrape around the bottom of the bowl to ensure all mixture is combined.
Pour cake batter into prepared tin and bake for 1 hour.
Allow to cool for 5 minutes in tin and then turn out to cool on a wire rack.
Recipe, photo's and post by Linda Vandermeer author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops: