Cranberry Almond Torte
Cake with fresh cranberries, almonds, and orange zest/juice.
- 1 cup butter softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup flour
- 1 cup almond flour
- 1 tsp salt
- 2 tsp baking powder
- 1 1/2 cups cranberries
- 1 tsp orange zest
- 2 tbsp orange juice fresh squeezed
- 2 tbsp cinnamon sugar
- 1/4 cup sliced almonds
Preheat oven to 350 F.
Cream butter and sugar (not cinnamon sugar, just the 1 cup white sugar).
Mix in eggs and vanilla.
Stir in baking powder, flour, almond flour, and salt.
Mix in orange zest.
Spread batter into greased 8 inch springform pan.
Pour cranberries over top and lightly press into batter.
Drizzle top with fresh squeezed orange juice and sprinkle with cinnamon sugar and almond slices.
Bake for 55-60 minutes. Springform pan may leak, so you may want to line the outside with foil or place on a cookie sheet or pan. Center should be firm and not jiggly and a inserted toothpick should come out clean.