Good morning! How was your weekend? I hope it was relaxing. I find that as I age that is my number one goal for the weekend, it doesn’t have to be the whole weekend, but I like to have a few hours to just do nothing. Maybe to read, learn something new or just take a nap. Are you the same or do you find yourself to busy to relax?
I did manage to find the time to bake a few of these little cranberry tortes, mainly because I had an industrial sized bag of cranberries from Costco and this was a new to me dessert that looked easy and tasty. This little cake is perfect anytime, for breakfast, with a cup of tea or even for dessert. It is sweet and tart at the same time and has a hint of almond. Delicious if I do say so myself.
Recipe from: Wintersweet: Seasonal Desserts to Warm the Home
1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar, plus 2 Tablespoons for topping
2 large eggs, room temperature
2 drops Pure Almond Extract
1 cup cranberries, fresh or frozen
In a medium bowl, sift together flour, baking powder, and salt, set aside.
In the bowl of a Stand Mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until fluffy. Scrape down the sides and add the eggs one at a time, then add the almond extract. Add the flour mixture and beat at medium speed until just combined.
Spread the batter into prepared pan and top with the cranberries. Arrange them in an even layer and then sprinkle with the remaining two tablespoons of sugar.
Bake the cake for 40-45 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Remove the pan from the oven, let cool. Use a sharp pairing knife to loosen the edges of the cake before unbuckling and removing the ring.
Slice and Enjoy.
I hope that you have a great week!