Cranberry cake

Torta di mirtilli rossi
Cranberry cake with marzipan, raisins and walnuts

This cranberry cake is more Scandinavian than Italian given that cranberries do not grow in the south. Still, it is lovely for breakfast or tea in the cold months. The marzipan keeps it moist for days. Cardamom and orange peel add a spicy oriental touch. And the dried cranberries and raisins dot colour, texture and acidity. All in all an easy cranberry cake recipe when you are in the mood for something sweet, snug and comfy.

200 g marzipan
100 g butter
200 g sugar
5 eggs
1 tsp ground cardamom
1 tbsp vanilla sugar
1 tsp baking powder
100 g flour
50 g dried cranberries
50 g raisins
50 g walnuts
Grated peel of one orange

Mix marzipan with butter and sugar
Add one egg at a time and blend well
Spice with cardamom, vanilla and grated orange peel and stir until the mixture is nice and creamy
Fold flour and baking powder into the mixture along with cranberries, raisins and coarsely chopped walnuts
Pour the cranberry cake mixture into a greased springform pan and bake at 160 C / 320 F for about 1 hour.

Other cakes with marzipan or almond flour

Parrozzo – Abruzzo chocolate cake for Christmas

Cassata Siciliana

Lemon cake

Almond tart

Cranberry cake

Cranberry cake

1 reply
  1. Leigh
    Leigh says:

    I’m scrolling down through my feed – and the word marzipan jumps out from the pages. And so this sounds delicious – though it’s hard to find marzipan in grocery stores in Canada.


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