![]() ![]() 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.įor this cake, I paired the cranberry curd with a delicious almond cake base. 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. ![]() This year, I’ve been experimenting with cranberry curd. In years past, I’ve served them in puff pastry with apples and gouda, as part of a giant trifle, and paired with chocolate in a dense, fudgy truffle cake. 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. 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. I’ve mentioned before that I’m not the biggest pumpkin pie fan (although this dulce de leche pumpkin pie version won me over!), so I like to provide some choices for other people who, like me, are staunchly on Team Cake. I always like to have at least one non-pie option for Thanksgiving dinner every year. Add this to your Thanksgiving menu this year! 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. ![]()
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