Cranberry-Almond Cake with Raspberry Coulis

Name: Cranberry-Almond Cake with Raspberry Coulis
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 57 grams 1/2 cup sliced almonds (about; 2 Tbsps Chambord or framboise; 355 milliliters fresh or frozen cranberries; 9 larges egg whites; 237 milliliters all-purpose flour; 2 Tbsps granulated sugar; 1 teaspoon kosher salt; 2 Tbsps fresh lemon juice or water; 1 teaspoon finely grated lemon zest; 1 pint fresh raspberries; 227 grams sticks unsalted butter, melted and cooled; 8 servings Unsweetened whipped cream, for serving

Cranberry-Almond Cake with Raspberry Coulis might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains about 8g of protein, 28g of fat, and a total of 387 calories. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have lemon zest, almonds, chambord, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Butter and flour a 9-by-2-inch round cake pan.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Cake Form

Spread the almonds on a small baking sheet and toast for about 4 minutes, or until golden.

Ingredients you will need

Almonds

Spread

Toast

Equipment you will use

Baking Sheet

Transfer to a work surface and let cool. Crush the almonds with a rolling pin until very fine, but with a few larger pieces remaining.

Ingredients you will need

Almonds

Equipment you will use

Rolling Pin

Transfer to a bowl and add the 2 cups of confectioners' sugar, the flour and salt.

Ingredients you will need

Powdered Sugar

All Purpose Flour

Salt

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Bowl

In a large bowl, beat the egg whites until firm peaks form. Fold in the dry ingredients, a handful at a time, until no streaks of flour remain. In a large glass measuring cup, combine the butter, Chambord, almond extract and lemon zest.

Ingredients you will need

Almond Extract

Egg Whites

Lemon Zest

Chambord

Butter

All Purpose Flour

Equipment you will use

Measuring Cup

Bowl

Pour about one-quarter of the butter mixture down the side of the bowl and gently fold into the batter until blended. Fold in the remaining butter mixture in 3 batches, pouring each down the side of the bowl. Fold in the cranberries and spread the batter in the prepared pan.

Ingredients you will need

Cranberries

Butter

Spread

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Bowl

Frying Pan

Bake the cake for about 35 minutes, or until golden and the top springs back when lightly pressed. Sift the remaining 1 tablespoon of confectioners' sugar over the cake and bake for 5 minutes longer.

Ingredients you will need

Powdered Sugar

Equipment you will use

Oven

Let the cake cool in the pan for 10 minutes. Invert the cake onto a wire rack, then turn it right side up on a serving plate and let cool to room temperature.

Equipment you will use

Wire Rack