Happy Thanksgiving!
Hope you have a wonderful day with your loved ones!
I'm happy to share a quick and delicious cranberry treat with you. I threw this together in a matter of minutes; the husband loves it! If you're still looking for a quick dessert for tomorrow's dessert table, this is perfect. You can substitute raspberries, blueberries, blackberries, or strawberries for the cranberries. Enjoy!
Cranberry Torte
1 cup sugar, + 2 tablespoons for sprinkling
1 cup flour
1/4 teaspoon salt
1 cup sliced almonds
1 stick unsalted butter, melted
Zest of one orange
Juice of ½ orange
½ teaspoon almond extract
½ teaspoon vanilla extract
2 large eggs
12 oz bag cranberries (reserve ¼ cup for topping)
Preheat oven to 350 degrees
Grease
a 9-10” pie plate with butter or non-stick spray
Whisk together the flour, sugar, salt, and almonds.
Whisk together the flour, sugar, salt, and almonds.
In
a large measuring cup or microwavable bowl, melt butter
Add
zest, juice of ½ of orange, extracts, and eggs to the melted butter– beat until
frothy
Stir
butter mixture into flour mixture, mixing until no flour streaks remain
Carefully
stir in cranberries
Spread
batter into prepared pie plate
Place
remaining cranberries on top, pushing halfway into batter
Sprinkle
on remaining 2 tablespoons of sugar
Bake
at 350 for 35-40 minutes, or until toothpick comes out clean
Serve warm
Serve warm
***NOTE***The cake has a wonderful tartness, but if you like your baked goods a bit sweet, feel free to add an additional 1/2 cup sugar.
