Ingredients

The following ingredients have 12 Servings
  • ¾ cup All-Purpose Flour
  • ½ cup Almond meal (ground almonds)
  • 1½ tsp  Baking powder
  • ¾ tsp Baking soda
  • ¼ tsp Salt
  • ⅛ tsp Cardamon powder (optional)
  • ¼ tsp Nutmeg (freshly grated)
  • ¾ cup Semolina
  • 8 oz Butter (unsalted)
  • 4 Eggs (large)
  • 1¼ cup Sugar
  • 1 tsp Vanilla Extract
  • ¼ tsp Almond extract
  • ¾ cup Sour cream
  • ½ cup Milk
  • 1½ cup Cranberries (dried)
  • 1 cup Almond flakes (or chopped almonds)
  • 2 tbsp Powdered sugar (For dusting (optional))

Instruction

  • Preheat the oven to 325°F / 165°C / Gas Mark. Grease and dust with flour a 9-inch bundt pan or one 9-inch square cake pan.Pro tip - In the video, I used 2 x 6-inch (6 cups) bundt pans to give as gifts for the holidays.
  • Dry ingredients - In a bowl, combine the semolina, almond meal, flour, salt, baking powder, baking soda, and spices.
  • Cream - In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract and almond extract. Pro tip - make sure the butter is at room temperature. Creaming will lighten the color of the butter
  • Flour - Add the flour mixture along with the sour cream and milk in three additions. Then add the cranberries and almond flakes. Pro tip - combine but do not overmix at this point otherwise the cranberries will sink to the bottom of the cake.
  • Bake - Pour into the prepared baking pan or bundt pan. Bake in the preheated oven on the middle rack for 55 to 65 minutes until a skewer inserted in the center comes cleanPro tip - if you make smaller cakes it will take about 35 to 40 minutes each.
  • Coo - Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely. When cooled dust with powdered sugar