Pistachio Cranberry Cake

It was such a glorious weather on Sunday. I decided to get a head start on some gardening. Pulled out a bunch of weeds. The flowers my Dad planted last year and the year before are out. Thank you Dad. He really spent long days in our then out of control garden and helped us pull it together. I can’t wait for him to be back so we can get our vegetable garden started. That’s probably going to be next year though because he is in India and loves it back there to be with his friends and his work.
Before I went out in the garden though, I made this wonderful cake as a Thank you for my photographer friend and then with all that gardening, didn’t end up delivering it. My dear friend, I will make something better for you, I promise.

cake 3 w

Ingredients :

Brown rice flour 1 cup
Almond meal 1/2 cup
Corn starch 1/4 cup
Baking soda 1/2 tsp
Sugar 1 cup
Orange Zest of 1 large orange
Lemon Zest of 1 Lemon
Eggs 3
Applesauce 1 cup
Canola Oil 1/2 cup
Vanilla extract 1 Tbsp
Cranberries Dried, chopped 1 cup
Pistachios shelled 1 cup some chopped and some whole

cake 2. wJPG


 Directions :

Heat the oven at 350 degrees. Spray Bundt pan with oil.

Mix Rice Flour, Almond Meal, baking soda and Cornstarch. Add 1 tsp of salt if desired.

In a separate bowl, rub Orange zest, lemon zest and sugar together so the sugar becomes fragrant. Add Eggs, applesauce, oil and vanilla and whisk together.

In a stand mixer, add the dry ingredients first and while on slow speed, add wet ingredients slowly. Let it mix for 3 minutes or so. Take out the bowl and add pistachios and cranberries. Pour the batter in a Bundt pan and bake for 40 minutes.


Adapted slightly from Cannelle et Vanille


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