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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This dessert is a cross between a cake and a bread-like pudding. It is tart, a perfect ending to a heavy Thanksgiving dinner! Adapted from Anna Olson's - Sugar: Simple Sweets and Decadent Desserts Ingredients:
4 cups fresh cranberries |
1 cup ground almonds |
3/4 cup white sugar |
1/2 cup fine dry breadcrumb |
1/2 cup whipping cream |
2 eggs |
1 teaspoon finely grated lemon peel (i prefer orange peel) |
1 teaspoon pure vanilla extract |
1/2 teaspoon almond extract |
icing sugar (optional) |
vanilla ice cream (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Place a 9 (2.5 L) square baking dish or pie plate on a rimmed baking sheet.
3. Pour fresh (equal amount of frozen can be used) cranberries into dish.
4. Place almonds, sugar, bread crumbs, cream, eggs, peel, vanilla and almond extract in food processor. Whirl until well blended.
5. Pour mixture over cranberries, spread evenly to cover. It is okay if a few berries are poking through!
6. Bake in oven until top is dark golden and knife tip inserted into centre comes out clean, 55 - 60 minutes.
7. Remove from oven, serve warm or at room temperature with a dusting of icing sugar or a spoonful of vanilla ice cream.
8. Note: for an elegant serving option you can bake this in 8 custard cups or ramekins (5 oz.) each. Bake at 400 degrees for 25 - 30 minutes. Brush tops with a little melted apricot jelly for a fruity glaze!
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