Cranberry yoghurt cake

Cranberries…those tart little North American berries are now gaining popularity in Switzerland, where I live, and elsewhere. I love cranberries. They add colour and flavour to foods and drinks. From fruity smoothies to delicious desserts to savory suppers, there are many ways to incorporate cranberries in your diet.

Cranberries are loaded with antioxidants – making them a key food in the fight against heart disease and cancer. They’re high in Vitamins C, E and K and are an excellent source of fibre. Drinking pure cranberry juice may prevent urinary tract infections by inhibiting bacteria from adhering to the cells that line the bladder.

At Christmas, I love cooking and baking with cranberries. The featured image above is a delicious cranberry yoghurt cake that I’ve been making for years. This moist and wholesome ring is made with natural yoghurt, organic almond butter, maple syrup and lots of cranberries. It’s easy to make and it isn’t overly sweet – there’s only 1/2 cup of sugar in it. It’s great for brunch, dessert or as a mid-day snack with coffee or tea. Here’s the recipe – enjoy!

Ingredients

  • 1/2 cup organic almond butter
  • 1/2 cup fine white sugar
  • 3 tablespoons 100% pure maple syrup or liquid honey
  • 2 eggs (at room temperature)
  • 1 cup white flour + 1 cup whole wheat flour
  • 1 teaspoon baking powder (poudre à lever)
  • a pinch of salt
  • 1 cup natural yoghurt (no sugar added)
  • 1 teaspoon baking soda (bicarbonate de sodium)
  • 3 cups of frozen cranberries
  • A generous cup of slivered almonds

Procedure

Preheat oven at 350°F/180°C. Grease and flour a bundt cake pan. Put the pan in the fridge — cakes unmold better when the pan has been chilled before putting it into the oven.

Pour the frozen cranberries in a bowl and add a few pinches of flour. Toss gently until the cranberries are evenly coated with the flour (it prevents the frozen berries from becoming mushy).

In a large bowl, blend with electric beaters the almond butter and sugar. Then, add the maple syrup and eggs and continue blending until creamy. In a second bowl add baking soda to the yoghurt and set aside (the yoghurt will bubble). In a third medium-size bowl, sift together the flours, baking powder and salt. Set aside.

In the large bowl with the almond butter mixture gently beat in the flour mixture, a little at a time, and alternate 3 times with the yoghurt mixture, a little at a time. Keep beating until all ingredients are blended and the mixture is creamy. To this mixture add a handful of slivered almonds. Gently beat again until blended.

Spread 1/2 the batter evenly in the bundt pan to create a base. Top the base with 1/2 of the cranberries. Add remaining batter and spread this evenly again with a flat knife. Then add the cranberries and another handful of slivered almonds on the top.

Bake for 50 – 60 minutes.  Cool in pan for about 20-30 minutes. Unmold and place on a platter.

Happy holidays!

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Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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