Almond Cranberry Cake is a egg based dry cake prepared with the finest of the ingredients including Bragg’s Apple Cidar Vinegar.
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Yield / Serves
1 cup All purpose flour
a pinch of soda
a pinch of baking powder
a pinch of salt
1 cup brown sugar
1 cup castor sugar
1 cup butter
2 tbsp brags apple cidar vinegar
1 cup cranberries dry
1 cup roasted almonds - cut in pieces
Put APF, Baking powder, Baking soda, Salt together and mix well.
Mix castor sugar and brown sugar and add butter. Mix them well till smooth and fluffy.
Separate egg whites and yolks. Whip the whites well till peaks are formed. Add it into sugar - butter mixture along with yolks. Mix well and whip again for a minute on low.
Now add all the dry ingredients. Add cranberries and almonds into 1 spoon of APF so that it doesn't sink. Mix well. Add vanilla drops.
Mix all the ingredients well and place them in a baking mould. Now add Apple Cider Vinegar which will give it extra flavor and lightness.
Bake for 40 mins at 140 degrees.
Almonds Cranberry Tea Cake is ready! :)
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