"All-gone!" Gluten Free Cranberry Almond Cake - where the blueboots go

I’ve been making this for friends and family for the past several years, based on a dear friend’s recipe that I LOVE when she makes it. I’ve been trying different ways to make it even better with special and flavorful elements and this is where the recipe is now!

No one knows it’s gluten free either – shhhhh! And, it’s very easy to make.

Here’s what you need:

3 eggs

1 tsp almond extract

2 cups sugar

3/4 cup butter (1.5 stick)

1 cup almond meal

1 cup gluten free all purpose flour (I use Trader Joe’s)

2.5 cups fresh cranberries

Optional: 2/3 cup candied pecans (addictively delicious – not sweet but gorgeous flavor, Trader Joe’s)

Zest from one orange

  Here’s what you do:

Preheat oven to 350F.

Beat eggs and sugar until the color goes from light yellow to creamy white. Add softened butter and almond extract.  Then add flour. Combine the cranberries.

  Spread in a 9×13 pan. Zest orange over it liberally.

  
Bake for 50 minutes. Test for toothpick coming out clean. Top should be a little crispy and golden brown. Top with candied pecans after baking if desired.

What’s the taste like? A little tart, a little sweet, fruity, marzipan notes, and the finishing touch of citrus. Essentially, a beautiful holiday dessert.