Recipes and Cooking Orange-Almond Cake with Cranberry Curd 5.0 (2) 2 Reviews Jerrelle tripled the almond in this not-so-sweet cake: almond flour, extract, and toasted slivers are all included. The cranberry and orange flavors that are also in the mix make this a great fall or winter cake when you want a seasonal sweet. By Jerrelle Guy Jerrelle Guy Instagram Website Jarrelle Guy is a trained chef, food stylist, and food photographer. She is the owner of her own photography studio and a successful food blogger with Chocolate for Basil. In her blog, she creates delicious recipes suitable for vegetarian and gluten-free diets. Her award-winning cookbook Black Girl Baking highlights her journey as a chef, and she's also the author of The Tower Air Fryer Cookbook. Her recipes have appeared in Better Homes & Gardens, The New York Times, and Southern Living.Jarrelle earned a master's degree in gastronomy from Boston University. Learn about BHG's Editorial Process Published on October 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 50 mins Servings: 8 Jump to Nutrition Facts Ingredients Butter, softened ¼ cup plus 1/3 cup sliced almonds 1 cup homemade or canned whole berry cranberry sauce 1 tablespoon cornstarch or tapioca flour 1 cup all-purpose flour ½ cup almond flour 1 teaspoon baking powder ½ teaspoon kosher salt 1 cup plus 2 teaspoons granulated sugar 2 eggs plus 1 egg yolk 2 oranges (2 tsp. zest, 1/2 cup juice) ½ teaspoon almond extract 5 tablespoon unsalted butter, melted and cooled Powdered sugar Directions Preheat oven to 350°F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Butter the paper. Pat 1/4 cup sliced almonds about 1 1/2 inches up sides of pan. In a food processor or blender combine cranberry sauce, cornstarch, and pinch kosher salt. Process until smooth. Press mixture through a fine-mesh sieve into a small bowl. Discard solids. In a second small bowl whisk together flours, baking powder, and 1/2 tsp. salt. In a large bowl whisk together 1 cup granulated sugar, the eggs, egg yolk, orange zest, and almond extract until well combined. Whisk in orange juice and melted butter. Add flour mixture; whisk just until combined. Spread batter in prepared pan. Drop spoonfuls of cranberry mixture over batter. Sprinkle 1/3 cup sliced almonds over top. Sprinkle with remaining 2 tsp. granulated sugar. Bake 30 to 35 minutes or until golden brown and a toothpick inserted near center comes out clean. Let cool completely in pan on a wire rack. Using a small sharp knife, loosen and remove sides of pan. Dust cake with powdered sugar before serving. Serves 8. Rate it Print Nutrition Facts (per serving) 398 Calories 15g Fat 60g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 398 % Daily Value * Total Fat 15g 19% Saturated Fat 5g 25% Cholesterol 89mg 30% Sodium 153mg 7% Total Carbohydrate 60g 22% Total Sugars 29g Protein 7g Vitamin C 8.8mg 44% Calcium 83mg 6% Iron 1.4mg 8% Potassium 174mg 4% Folate, total 45.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.