Collaboration is at the heart of so many of my endeavors. Having another brain at work not only keeps me sane, but partnerships have that way of pushing and prodding an idea toward a better solution. When I told my Harvest & Gather partner about my Birthday Cake Tradition, he proved once again how a fresh set of eyes can challenge the norm.
Since I was 26 or so, I have been celebrating my birthday with a fancy mini cake for each year of life. This is my tradition and any “rules” involved are of my own making. When I explained this, Thommy very simply asked, “Can the cakes be different varieties?” It was such a simple question, and yet, I had never really though to add variety to my ever growing number of sweets. Sharing, however, was always a must. Thus, I came to add a few more recipes to the collection, and hence the steady flow of garnet reds and ganache on this little corner of the interwebs.
Almond Cranberry Cake with White Chocolate Ganache
Note: The recipe calls for a bundt pan. I used a smaller springform pan and cupcake pans for the remaining batter in an effort to have many, smaller cakes. If you also decide to use a different pan, adjust the baking time accordingly.
3 cups whole-wheat pastry flour
1 1/2 cups organic evaporated cane sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 cup organic almond milk
2 organic eggs
1/4 cup olive oil
1 teaspoon pure almond extract
1/2 cup organic greek yogurt
3 cups homemade cranberry sauce
White Chocolate Ganache (recipe below)
Pre-heat oven to 350 degrees.
In a large mixing bowl combine flour, sugar, baking powder and salt; sift together.
In a separate bowl combine milk, eggs, oil, almond extract and yogurt; whisk together.
Add liquid mixture to dry ingredients and stir together (this batter will be very thick).
When liquid and dry ingredients are completely incorporated together, stir in cranberry sauce.
Pour cake batter into a well-greased Bundt pan. Bake for 50-60 minutes; until toothpick comes out clean. Allow cake to cool for 10 minutes in Bundt pan, remove cake from pan and place on serving plate.
Allow cake to cool completely on serving plate.
White Chocolate Ganache
8 ounces good quality white chocolate (such as Callebaut)
3/4 cup organic heavy cream
Using a sharp, heavy serrated knife or a chocolate chopper, finely chop the chocolate. It’s important to chop it finely so that it melts quickly. Transfer to a medium bowl.
Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.
Stir the mixture vigorously until it reaches the desired thickness or consistency.
*Note: I drizzled the ganache over the cakes when it was still quite warm and liquid, making it more like a glaze. Allowing it to cool more will result in a more solid spread.