On this beautiful Christmas Day this is my gift to all you fellow bakers, a recipe for a festive cake that will make your mouth water in anticipation of every sweet bite. May everyone experience both the JOY and PEACE that comes with this SEASON OF LIGHTS.
I also have a bit of good news to share . . . Andrew and I will finally be returning to Haiti to bring home our daughter Estere at the beginning of January! Our hearts are filled with happiness knowing we will soon be reunited.
Blessings to you all!
cranberry cake ingredients
1 cup oat flour
3/4 cup blanched almond flour
1/2 cup chestnut flour - buckwheat flour can be substituted here if you don't have access to chestnut flour
1/4 cup coconut palm sugar or other sugar of choice, plus 1 tablespoon for sprinkling on top
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup chai, other spiced tea or just plain water
2 tablespoons ground flaxseed
1 cup coconut yogurt or other plant-based yogurt of choice
6 tablespoons extra-virgin olive oil (Oil Ladi is my favorite!)
1/4 cup juice and the zest from 1 medium lemon
2 cups fresh or frozen cranberries
Add the flaxseed and tea to a bowl, whisk thoroughly and then refrigerate. Position a rack in the lower third - just below center - of the oven. and preheat to 350°F. Grease a 9-inch springform pan with the olive oil and place on a rimmed baking sheet to catch any drips.
Sift the oat, almond and chestnut flours together into a large bowl along with the sugar, baking soda and salt. Note - if you don't have access to chestnut flour, you can substitute it with buckwheat flour. In a medium bowl, whisk together the sugar, cold flaxseed mixture, yogurt, olive oil and lemon juice and zest. Add the liquid mixture into the flour and stir until well combined. Lastly, stir in the cranberries until well coated.
Scrape the batter into the prepared pan, and smooth into an even layer. Sprinkle over the top the tablespoon of sugar. Bake the cake until golden on top and a tester inserted near the center comes out clean, 55 to 60 minutes.
Remove the cake from the oven and let cool completely, 30 minutes, then remove the sides from the pan. Slide the cake onto a serving platter and cut into wedges to serve. To make the cake extra special, dust the top with confectioner's sugar.
This cake is best within the first 2 days of baking, but will keep refrigerated for up to 5 days - if it lasts that long.
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