{"id":19386,"date":"2016-11-16T11:57:10","date_gmt":"2016-11-16T18:57:10","guid":{"rendered":"https:\/\/www.sugarhero.com\/?p=19386"},"modified":"2025-06-04T15:54:12","modified_gmt":"2025-06-04T22:54:12","slug":"cranberry-curd-almond-cake","status":"publish","type":"post","link":"https:\/\/www.sugarhero.com\/cranberry-curd-almond-cake\/","title":{"rendered":"Cranberry Curd Almond Cake"},"content":{"rendered":"\n

This Cranberry Curd Almond Cake is a new way to enjoy cranberries! The soft almond cake has wonderfully chewy edges and is filled with a sweet-tart cranberry curd. Add this to your Thanksgiving menu this year!<\/em><\/p>\n\n\n\n

\"Cranberry<\/figure>\n\n\n\n

I always like to have at least one non-pie option for Thanksgiving dinner every year. I’ve mentioned before that I’m not the biggest pumpkin pie fan (although this dulce de leche pumpkin pie version<\/a> won me over!), so I like to provide some choices for other people who, like me, are staunchly on Team Cake.<\/p>\n\n\n\n

\"Cranberry<\/figure>\n\n\n\n

Since I’m already bucking tradition a bit, I do try and make sure that the non-pie dessert feels Thanksgiving-ish, and more often than not,  that means I turn to cranberries<\/strong>. I love a good homemade cranberry sauce, but those gorgeous red berries are good for so much more than being a gloopy side dish for turkey! Their sweet-tart flavor is jut begging to be put to use in desserts.<\/p>\n\n\n\n

In years past, I’ve served them in puff pastry with apples and gouda<\/a>, as part of a giant trifle<\/a>, and paired with chocolate in a dense, fudgy truffle cake<\/a>.<\/p>\n\n\n\n

\"Cranberry<\/figure>\n\n\n\n

This year, I’ve been experimenting with cranberry curd. Lemon curd and lime curd tend to get all the love, but you can actually make curd with just about any fruit puree, and cranberries make an especially nice curd. It makes total sense—the same process that turns sour lemon juice into a wonderfully sweet-tart  spread also works to make lip-puckering cranberries into a sweet, smooth, vibrant filling. <\/p>\n\n\n\n

I found it helpful to use a candy thermometer when making the cranberry curd. If you are new to using a thermometer, check out my guides for how to use a thermometer<\/a> and how to test and calibrate a thermometer<\/a> correctly. <\/p>\n\n\n\n

\"Cranberry<\/figure>\n\n\n\n

For this cake, I paired the cranberry curd with a delicious almond cake base. Most of the curd is spread on the cake before baking, and during the baking process, the edges puff up and around the curd, resulting in a cake with a soft and tender center, and edges with a slightly chewy\/crispy texture.<\/p>\n\n\n\n

Baking the curd makes it firmer, but also darkens it and takes away some of the gorgeous shine. So I like to reserve just a bit of cranberry curd and spread it on top of the baked tart at the end. Finish with a dusting of powdered sugar around the edges, and you have a  cake that would make even the biggest pie lover think twice before choosing a slice of pumpkin!<\/p>\n\n\n\n

\"Cranberry<\/figure>\n\n\n\n

❤️ MORE CRANBERRY RECIPES<\/a> YOU’LL LOVE:<\/strong><\/h2>\n\n\n\n