The glossy cranberry topping gives this simple cake a jeweled look, perfect for any holiday table. Teff flour and almond flour pair well together, playing on each other’s nutty, sweet flavor. Gluten free and dairy free guests will not feel left out with this moist and festive cake.
Prep Time: 20 minutes, plus cooling time for the cranberry mixture | Bake Time: 55 minutes
Before you layer the batter and the cranberry layer the cranberry mixture should be close to room temperature. You can speed that up by placing the cranberry mixture into your prepared cake pan and placing it in the fridge or freezer to bring the temperature down.
If you don’t have enough orange juice from one orange for the cake and the cranberry layer, it is ok to add or substitute water here. Don’t substitute store bought orange juice for water in the cake.
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The Teff Company grows Maskal Teff in Idaho, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Explore our website to learn how to make injera and find other teff recipes using our teff flour, a delicious compliment to Ethiopian food, Eritrean food, or any gathering.
