CRANBERRY ALMOND CAKE

Makes: 1 9-10 inch cake

Ingredients

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

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

Add butter and combine.

Add eggs and almond extract – mix again.

Add flour – mix.

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

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

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

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!

Cool and remove side of springform.

Sprinkle with powdered sugar and garnish with fresh cranberries