This almond-scented cake is very soft and moist, with caramelized cranberries atop, and some syrup soaking through the sponge as it bakes. Cornmeal gives a nice yellow colour to the cake, as well as delicate nutty texture.
The recipe is adapted from Martha Stewart's Cakes.
Ingredients:
Ingredients:
170 g softened butter at room temperature (divided into 2 halves)
3/4 cups plain flour
2 3/4 cups fresh or thawed cranberries
1/2 cups plus 1 tbsp pure maple syrup
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
1/4 cup plus 2 tbsp yellow cornmeal (use medium or coarse if you want it more nutty)
1/4 cup ground almonds
3/4 cups plus 2 tbsp sugar
3 large eggs, separated
1/4 tsp vanilla extract
1/4 tsp almond extract
1/2 cup milk
Method:
In a large pan, heat half of the butter over medium heat until sizzling.
Add cranberries, cook until shiny, about 2 minutes. Add maple syrup and cinnamon.
Cook, stirring frequently, until cranberries soften but still hold their shape, 3 to 5 minutes. Remove from the heat.
With a slotted spoon, transfer cranberries to a greased and lined 20 cm baking tin, arranging them evenly on the bottom.
Return pan to medium heat and cook until syrup boils and thickens, 3 to 4 minutes, do not overcook (it should resemble runny honey).
Immediately pour syrup over cranberries, let cool, about 10 minutes.
Whisk flour, baking powder and salt in a bowl.
Whisk in cornmeal and ground almonds with a fork.
With an electric mixer on medium, beat remaining half of the butter and 3/4 cup sugar until creamy.
Add egg yolks, beat until well combined.
Beat in vanilla and almond extracts. Add flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour.
Beat until just combined.
In a clean bowl, with an electric mixer on medium-low, whisk egg whites until foamy. Slowly add remaining 2 tbsp of sugar. Raise speed to high and beat until soft peaks form, about 5 minutes.
Whisk one third of the whites into batter with a mixer.
With a spatula gently fold in remaining whites.
Carefully spread batter over cranberries.
Bake in a preheated oven (180 C, fan 160 C) until golden and a toothpick comes out clean, about 45 minutes.
Transfer to a wire rack to cool 2 hours before inverting onto a serving plate.
Serve and enjoy with a cup of tea or coffee!
Bon Appetit!
