Ingredients
Cake
- 90g whole wheat flour
- 100g finely ground almonds (almond flour)
- 3/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 1/4 tsp ground ginger
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 168g butter, at room temperature
- 50g brown sugar
- 25g granulated sugar
- 30g molasses
- 3 eggs, at room temperature
- 100g (1 cup) fresh cranberries
Topping
- 38g butter
- 35g (generous 1/4 cup) flaked or sliced almonds
- 50g brown sugar (see notes)
- Pinch of salt
- 60g heavy cream
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the whole wheat flour, finely ground almonds, baking powder, kosher salt, ground ginger, cinnamon, cloves, and nutmeg until well combined.
- Cream the butter and sugars: In a large mixing bowl, beat the butter at room temperature with the brown sugar and granulated sugar until the mixture is light, fluffy, and creamy. This helps incorporate air into the batter for a lighter cake texture.
- Add molasses and eggs: Mix in the molasses until evenly incorporated. Then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine wet and dry ingredients: Gradually fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in cranberries: Carefully fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
- Bake the cake: Preheat your oven to 175°C (350°F). Grease and flour a suitable cake pan (approx 8-inch round or similar). Pour the batter into the pan, smoothing the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Make the tosca topping: While the cake bakes, prepare the topping by melting the butter in a small saucepan over medium heat. Add the brown sugar, pinch of salt, and heavy cream, stirring constantly until the mixture comes to a gentle boil and thickens slightly, about 3-5 minutes.
- Add almonds to topping: Remove from heat and stir in the flaked almonds so they are evenly coated with the caramelized topping.
- Apply topping and finish baking: Once the cake is baked, pour the tosca topping evenly over the hot cake. Return the cake to the oven and bake for an additional 5-7 minutes, or until the topping is golden and bubbling.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely. Serve warm or at room temperature for best flavor and texture.
Notes
- The brown sugar in the topping can be substituted with light muscovado sugar for a richer molasses flavor.
- Make sure your eggs and butter are at room temperature to ensure smooth, even mixing.
- Fresh cranberries can be substituted with frozen if fresh are unavailable, but do not thaw before folding into the batter to avoid excess moisture.
- This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- For a dairy-free version, use vegan butter and coconut cream in the topping, though the flavor and texture will differ slightly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
