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


  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

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