I am crazy about cranberries. Normally I just turn them into jam and have them with nut roast or sprouts. But I wanted to try them in dessert too, but on the condition I could pack some veggies and protein in there too. This cake got applause from my son this morning, so it must be good! 😄🎂
The recipe is easy and quick, and the combination of cranberries and soft cheese makes for a really fresh taste. I don’t put much sugar in my cakes, so add more if you prefer a sweeter taste. But I quite prefer the tanginess of the cranberries.
3 organic eggs
160g rapadura or other sugar (rapadura is unprocessed and I seem to digest it easier)
200g finely grated carrot (I put mine in the blender and pulsed until fine)
Zest and juice of 1 orange or 2 mandarines
100g almond meal
50g buckwheat or rice flour
30g tapioca or potato starch
20g chickpea flour
2 tsps baking powder
Pinch of salt
200g fresh, whole cranberries
For the frosting:
100g soft lactose-free or vegan butter
100g lactose-free cream cheese
1 tsp orange zest
1 tsp orange juice
100g rice syrup or honey
Pre-heat the oven to 180C (fan-assisted).
Beat the eggs with sugar for 5 mins.
Fold through the grated carrot and mandarine zest and juice.
Sift the dry ingredients and add to the mix. Fold through gently until combined.
Add the cranberries and again fold in until combined.
Put into a round baking tin (I used a 10 inch I think, but use a bigger one for a lower cake).
Put the centre of the oven for 35 mins.
Leave the cake to cool down entirely. Then cut in half.
For the frosting, mix all the ingredients thoroughly.
Put frosting on the first layer of cake, then add the next cake and finish with frosting.
If you have some cranberries left over, put them in egg white and then white sugar. This gives them a frosted finish for decorating. Enjoy!