CRANBERRY ALMOND CAKE

Ingredients

Makes: 1 9-10 inch cake

• 2 8 oz. Cans Almond Paste

• Zest of a Fresh Lemon

• 1/2 C. Sugar

• 3/4 C. Unsalted Butter cut into bits

• 3 Eggs

• 1/2 Tsp. Almond Extract

• 1/2 C. Flour

• 1 C. Fresh Cranberries – coarsely chopped

• 1/3 C. Candied Lemon Peel – found in markets at holiday time or make your own – Recipe: HERE

• Sliced Almonds for Top of Cake

• Brown Sugar for sprinkling

• Sifted Powdered Sugar for Topping

Instructions

1. In food processor – mix the almond paste, lemon zest, and sugar.

2. Add butter and combine.

3. Add eggs and almond extract – mix again.

4. Add flour – mix.

5. Transfer mixture to a bowl and fold in the cranberries and candied lemon peel.

6. Pour batter into a greased 9-10 inch springform pan.

7. Place sliced almonds on the top of the cake and sprinkle lightly with brown sugar.

8. Bake at 325 degrees for about 40-45 minutes. It may be soft in the middle but that’s fine. Let it sit in refrigerator overnight and it will be fine. Remember — it is more of a pastry than a cake!

9. Cool and remove side of springform.

10. Sprinkle with powdered sugar and garnish with fresh cranberries