Cranberry-Almond Cake with Raspberry Coulis

Cranberries are one of the few fruits native to North America and have been enjoyed for centuries by Native Americans. They are known for their vibrant red color and tart flavor.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Cranberry-Almond Cake with Raspberry Coulis

Cooking Method: Baking Cuisine: International Courses: Anytime, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup All-purpose flour
• 1 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• ¹⁄₂ teaspoon Almond extract
• ¹⁄₂ cup Milk
• ¹⁄₂ cup Dried cranberries
• ¹⁄₄ cup Sliced almonds
• 1 cup Fresh raspberries
• ¹⁄₂ cup Powdered sugar
• 1 tablespoon Lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and almond extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Fold in the dried cranberries and sliced almonds.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. In a blender or food processor, puree the fresh raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.
11. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
12. Drizzle the raspberry coulis and lemon glaze over the cooled cake.
13. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 28g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.