Recipe and photos by Pauline Stevens
1⁄2 c. unbleached almonds
1⁄4 c. chopped almonds
1⁄4 c. brown sugar
1 c. flour
1 1⁄4 t. baking pwder
1⁄4 t. salt
1 stick cold, unsalted butter
1⁄4 c. white sugar
3 eggs
1⁄4 t. almond essence
1 c. fresh cranberries (can substitute
for frozen)
1 t. fresh thyme
Confectioners sugar for decoration
PREPARATION
Heat oven to 350 degrees. You will need a 10” cast iron skillet. In a food processor, grind the almond and brown sugar until fine. Set aside one quarter of mixture for the topping.
In a bowl, whisk the remaining almond sugar mixture with flour, baking powder and salt until blended.
Mix butter and white sugar together on medium speed until fluffy. Add one egg at a time. Incorporate chopped thyme, chopped almonds and almond essence.
With a mixer on its lowest speed, add the flour mixture until smooth. The batter will be thick. Spread it evenly into the cast iron skillet. Distribute the cranberries over the cake, sprinkle the reserved almond sugar mixture.
Bake the cake for 45-50 minutes until a skewer comes out clean. Sprinkle with confectioner’s sugar and fresh thyme.
About the Contributor
Beside her passion for photography, Pauline Stevens enjoys traveling and baking. She also visits every possible farmers market, even between frequent visits to NYC where her quadruplet sons live. Follow her store on IG @redbirdshouse.
