So I posted this once already today. And then I was trying to fix some of the settings. And I deleted it. Not cool. So here we go again. I will do my best to remember what I had typed before. UGH!
So I have a slight addiction to the recipe slideshows on Epicurious. I spend a lot of time browsing. And getting hungry. And convincing myself that I absolutely HAVE to make SOMETHING. I was intrigued by this recipe because not only did it have the spices you would expect to find - vanilla, cinnamon and ginger - it also had Chinese five spice. I was curious about baking with almond flour, having never used it before. I was also looking for a different type of holiday dessert and I am pretty sure this cake will be making a reappearance. It is delicious!
In my earlier post that I deleted I gave you the whole back story on the adventure to find the Bundt pan and the almond meal. At this point I really just want to get the recipe up so you can make this for yourself! So just a quick note - go directly to the natural foods store to find the almond flour. It may be listed as almond meal and I think Bob's Red Mill will be the easiest to find. It is pretty expensive so you may want to have some other recipes that use almond flour on hand since it is simply finely ground nuts and you wouldn't want to spend the money and then have it go rancid. Be sure to store it in the freezer.
And now on to the recipe! First things first - get your tunes cranking. And I do mean cranking, you will be using a mixer so you want to be sure you can hear your tunes over the mixer. My choice - Horse Feathers. It was a folk music morning.
I adapted the recipe from Epicurious - it was from Bon Apetit, November 2008 - I swapped out the dried cranberries for all fresh (frozen) cranberries and used whole fat Greek yogurt because that was what I had on hand.
2 cups all purpose flour
3/4 cup almond flour (I used Bob's Red Mill)
2 1/2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (lightly packed) light brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup plain Greek-style yogurt (I used The Greek Gods Artemis - green container)
1 cup sliced almonds - toasted
1 3/4 cups halved fresh or frozen cranberries (do not thaw) *the frozen ones are a little tricky to cut so if you have fresh ones on hand you may prefer to use those*
2/3 cup powdered sugar
4 teaspoons (about) orange juice