Cranberry Torte

  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • Generous pinch of salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar, plus two tablespoons for topping
  • 2 large eggs, at room temperature
  • 2 drops almond extract
  • 1 heaping cup fresh or frozen cranberries

Preheat oven to 350 degrees. Butter 9″ springfoam pan.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a separate bowl, cream butter and 1 cup sugar with paddle attachement, until fluffy. Add eggs, one at a time. Then add almond extract.

Slowly add flour mixture. Beat on medium speed until combined.  Spread mixture onto prepared pan. Arrange cranberries on top of batter, in a single layer. Sprinkle evenly with remaining sugar.

Bake in oven for 40-45 mins, or until the toothpick inserted into centre comes out clean. Let cool and then sift icing sugar on top if you desire. Remove from pan onto a pretty serving platter.




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