Christmas cake with nuts and dried cranberries
12 servings
90 minutes
Christmas cake with nuts and dried cranberries is a fragrant and tender treat traditionally made during winter holidays. Its roots trace back to Russian cuisine, where baking has always played an important role in festive feasts. This cake combines the sweetness of fine sugar, warm notes of cinnamon and vanillin, along with a nutty depth of flavor. Dried cranberries add a slight tartness, enriching the taste. Thanks to almond and coconut flour, it turns out soft yet slightly crumbly. It pairs perfectly with hot tea or mulled wine, creating a cozy atmosphere for winter evenings. Such a cake not only delights with its taste but also brings a sense of celebration, decorating the table with its aroma and appetizing appearance.
1
Chop the cashews finely.
- Cashew: 1 glass
2
Pour boiling water over the dried cranberries.
- Dried cranberries: 1 glass
- Boiling water: 2 glasss
3
Mix the egg and sugar, and stir thoroughly.
- Chicken egg: 1 piece
- Fine white sugar: 1 glass
4
Add almond and coconut flour to the egg mixture.
- Almond flour: 1 glass
- Coconut flour: 1 glass
5
Melt the butter.
- Butter: 50 g
6
Add melted butter to the dough.
- Butter: 50 g
7
Add vanillin and cinnamon to the dough.
- Vanillin: pinch
- Cinnamon: pinch
8
Drain the cranberries and add them along with chopped nuts to the dough.
- Dried cranberries: 1 glass
- Cashew: 1 glass
9
Dissolve the soda and add it to the dough.
- Soda: pinch
10
Place the dough in silicone muffin molds.
11
Place in a preheated oven at 180 degrees for 30 minutes.
12
Remove from the oven and decorate with cinnamon for serving.
- Cinnamon: pinch