Cranberry White Chocolate Almond Cake
2 1/2 c fine almond meal
1/4 c oat flour
1 tsp baking powder
1 tsp ground cardamom
2 eggs, room temperature
1/4 c liquid coconut oil, room temperature
1 T vanilla extract
1/2 c grade B pure maple syrup
1/2 tsp sea salt
1/4 c your favorite cranberry preserves/sauce/jam
4 T shaved white chocolate or raw cacao butter
9" circular spring-form pan
coconut oil for coating the pan
Make sure you are beginning with room temperature eggs, maple syrup and liquid coconut oil. If you have cold eggs and pour hot, newly melted coconut oil you will get chunks forming of either quickly cooling oil or cooking egg…
If you do not have a 9" circular baking pan opt for a larger rectangular pan like 13″×4″. That way it can cook more evenly.
Preheat oven to 350 degrees. Line the bottom of your pan with parchment and lightly oil the sides.
Whisk together the almond meal, oat flour, salt, cardamom and baking powder. Remove any clumps by pinching with your fingers.
In a separate bowl whisk the eggs, oil, syrup, and vanilla. Fold into the dry ingredients and stir until is just comes together. Do not overmix.
Pour into your baking pan and pat down with a spatula to level the batter. Plop the preserves down in 5 spots. Swirl into the batter with a thin utensil. Sprinkle chocolate shavings on top.
Bake for 40 minutes or until a toothpick comes out of the center with no bits stuck to it. Let it cool for a bit before popping off the spring. If you are using a regular baking dish, run a knife around the periphery, top with your wire rack, flip over, pop out. Hold the cake while you flip the wire and cake the other way.
Enjoy warm or room temperature. Store on the counter covered in a cool kitchen for 1 day or keep in the fridge for 5.