Cardamom cranberry cake with almonds and vanilla
Moist and delicious cardamom cranberry cake with almonds, vanilla and cinnamon. This cake fits perfect in the christmas season.
Servings 1 cake
Ingredients
- 100 g of coconut sugar
- 200 g vegan butter soft
- 1 tsp vanilla paste
- 2 organic eggs
- 100 g spelt flour
- 1 tsp cinnamon
- 1 tsp cardamom
- 40 g cranberries chopped
- 20 g almonds chopped
- salt
Instructions
- Pre heat the oven to 180 degrees celcius.
- Beat the butter, sugar, eggs, vanilla and spices creamy with the whisk of the hand mixer or the food processor.
- Stir in the flour.
- Spread the dough in a square baking pan (23 cm) lined with baking paper.
- Sprinkle with cranberries and almonds and bake for 20-30 minutes. Make a stick sample. If the cake is too dark, cover with aluminum foil.
- Allow to cool and cut.
- Stored in a tin box, the cubes last about 2 weeks.