This cake is made tender using Einkorn flour which is the original wheat grown organically in Italy. It has a great buttery taste and nutty flavor perfect for baking. Those with gluten sensitivities (not Celiac) might find the wheat flour easy to digest.
1 ½ cups Einkorn flour*
1 ½ teaspoons baking powder
¼ teaspoon kosher salt
½ cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
½ cup whole milk
6 ounces fresh cranberries, half roughly chopped, half left whole
½ cup sliced almonds
2 tablespoons addition sugar for the top
Powered sugar for serving if desired
Preheat the oven to 350 degrees
In a medium bowl combine the Einkorn flour, salt and baking powder and set aside
In a stand mixer beat the butter and sugar until fluffy
Add the eggs, vanilla, and almond extract and beat on high for about a minute
Alternate adding the milk and dry ingredients until well incorporated
Add the chopped cranberries and stir until combined
Line the bottom of a 9” springform pan with parchment and lightly butter
Pour the batter into the pan and top with the whole cranberries
Push them down slightly in the batter
Scatter the almonds on top and finish with sprinkling the 2 tablespoons of sugar
Bake for 35 minutes or until a cakes tester comes out clean and the top is lightly browned
Let the cake cool before removing it from the pan
Dust with powdered sugar if desired and serve
I have purchased Einkorn flour at Whole Foods
For more information www.jovialfoods.com