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Cranberry Almond Cake

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


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