- 4 tablespoons (57g) softened butter
- ¾ cup xylitol (Jeanette used half erythritol and half xylitol.)
- 100g softened cream cheese
- 4 eggs
- zest of one orange
- ½ teaspoon orange extract
- 1¼ cup almond flour
- 1 teaspoon baking powder
- a pinch of salt
- 1 cup frozen cranberries that have been thawed in the fridge overnight; drain off any liquid
- 125g softened cream cheese
- 250g whipping cream
- 5ml vanilla
- 2 to 3 tablespoons fine xylitol or erythritol (Use a coffee grinder to make it fine.)
- fresh cherries or pomegranate jewels
- Preheat oven to 180°C.
- Grease a small loaf tin and line it with baking paper.
- Cream the butter and sweetener together. Add the softened cream cheese and beat to combine. Add the eggs one at a time, beating well after each addition. Add the orange zest and orange extract and mix. Add the dry ingredients and beat to combine. Place a third of the batter in the pan followed by a third of the cranberries. Continue layering, ending with cranberries. Push them halfway into the batter.
- Place the pan in the oven and bake for 35 minutes. Loosely cover the top of the cake with foil to prevent it darkening too much. Bake another 10 to 20 minutes, testing after 10 minutes. Because ovens vary, it’s important to start testing the cake after a total of 45 minutes. Take it out when a testing needle comes out clean.
- Beat the cream cheese to remove lumps. Add the cream, vanilla and xylitol or erythritol and, using a balloon whisk attachment, beat until firm.
- Frost your cake using fresh cherries or pomegranate jewels. Jeanette used edible glitter and dried cranberries. Coconut shavings are also nice.
to our Free Good Housekeeping Newsletter