Sometimes baking can feel like a task, while other times it feels more like an escape. I often associate getting the mixer out with serious, structured recipes, laborious processes, and high expectations. Those were the last things I wanted in my Christmas day bake. In amongst chaotically wrapping gifts, cleaning the entire house and shoving as much clutter away in any places available, washing up countless bowls and perfecting a classic holiday showstopper was just not in the cards (sorry yule log and ice-cream bombe fans— time and sanity was of the essence this year).
But this—this cake was. The perfect middle ground between simple and impressive, baking and decorating this cranberry covered bundt fit beautifully into my frantic scrambling. In all honesty, the toppings and added fruit decor may involve having freshly candied peels on hand from days before if you prefer a more crystalized look, however, a quick sugar reduction makes candying a small bowl of kumquats and cranberries glisten in just about 15 minutes. Trust me- it’s worth the extra effort as those jewels on top provide all the entertainment needed in the holiday looks department.
Don’t have cranberries? Aren’t going for that kitsch, retro, jelly mold-looking vibe that somehow ended up on my dining table? Totally get it—omit the cranberry juice and glaze and sub with a plain-jane powdered sugar situation, or forgo altogether. The abundant zest and rich, fruity olive oil mingle so well with the fine texture of the almond flour that the gaudy Fuschia glaze can take a back seat this time around. But maybe you’ll make the glaze for Valentine's day, or your best friend’s birthday, as it’s truly such a joy to see the inherent vibrancy of cranberries come to life.
Happiest of Holidays, and here’s to a bright new year ahead— it can’t possibly be any worse than 2020 (it’s like we’re automatically starting off on a high note!)
Citrus, Almond & Olive Oil Cake
Ingredients
Cake:
1/2 cup fruity olive oil
1 cup all-purpose flour
1/2 cup almond flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup of cane sugar
3 large eggs
1/2 cup Greek yogurt
1.5 tbsp citrus zest (lemons, grapefruit, clementines- all worthy contenders)
1 tsp vanilla extract
Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with olive oil.
In a medium bowl, mix together flours, baking powder, and salt.
In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, zest, and vanilla.
Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in the pan before unmolding.
Cranberry Glaze
1/2 cup (50 grams) fresh or frozen cranberries
Pinch kosher salt
1 cup powdered sugar, plus more if necessary
Combine the cranberries with 1 tablespoon water in a small saucepan over low heat. Cook until the cranberries start to break down and release their juices ~5 to 10 minutes (you can speed this up by smushing them a bit with a spatula)
Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve so all the liquid gets added to the bowl. Try to avoid getting any pulp or seeds in the bowl.
Stir the powdered sugar and salt into the juices and mix until it comes together into a spreadable glaze. It may take a few minutes for the powdered sugar to mix in, but it will eventually. Add a few extra teaspoons of water if too thick, or a few tablespoons of powdered sugar if too thin.
Coat the cooled cake with glaze, or dust with powdered sugar if not using.
Top with candied kumquats, cranberries, zest, peels, pomegranate seeds, fresh raspberries, sprinkles of sumac, sliced almonds— whatever suits your fancy!
Here are the quick and easy candying methods I used: