Cranberry Walnut Cake
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INGREDIENTS
- ¼ cup Roasted Walnut Oil
- 1 ¼ cup sugar
- 2 eggs
- 1 cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ cup walnut pieces
- 2 cups raw fresh cranberries
INSTRUCTIONS
- Preheat oven to 350F.
- Grease a 9" springform cake pan with butter (you can also use a regular pan but a springform pan will make your life easier).
- Use walnut pieces or add the walnuts to a quart size Ziploc bag and smash (hit) with the back of a big spoon until pieces are broken up.
- With a hand mixer, mix olive oil and sugar for 2 minutes. Add eggs for 1 minute. Add flour and baking powder and mix until combined.
- Fold in (not with the mixer) the cranberries and walnuts by hand. The batter will be thick.
- Spoon into pan and level top with a spatula.
- Bake 60-70 minutes or until a toothpick comes out clear.
- Cool completely (approximately an hour) and run a knife along the edges of the pan to help separate it from the pan.
- Serve with ice cream or fresh whipped cream.