Cranberry & Almond Squares

Cranberry & Almond Squares

They say the best recipes are usually the product of an experiment or mistake, well, this recipe is both. A variation from Nigella's Cranberry and Orange Pudding because I didn't have all the ingredients around. I had to substitute the orange extract for the zest and juice of a clementine, use fresh cranberries instead of frozen and with the purpose of cutting the fat in the recipe, I didn't cook the berries in butter. 

And where is the mistake you may ask? Oh well, I forgot to add the sugar to the batter... Tiny. Little. Detail. In my defence I was trying to take nice photos of the "making" but there is no real excuse, so I'm sorry. I highly recommend you do add it though. The squares turned out to be really yummy but too tangy for some palates, a good excuse to double the amount of brandy cream you put in them if you ask me. 

I hope you can forgive me and try these sugar free or not squares, they are indeed, a zesty but delightful mistake.


For the fruit:

  • 500 grams fresh cranberries
  • 4 tablespoons caster sugar
  • 1 tablespoon water
  • Juice 1 clementine (zest it first and save it for the batter)

Place all the ingredients in a medium size pan over a medium heat. Cook for 5 minutes or until the fruit starts to pop. Remove it from the heat and set aside. 

For the cake:

  • 120 grams melted butter
  • 120 grams flour
  • 75 grams almond flour
  • 175 grams caster sugar (not-mandatory wink wink)
  • 2 teaspoons baking powder
  • 1/2 teaspoons bicarbonate of soda
  • Pinch of salt (use only if the butter is unsalted)
  • 2 eggs
  • Zest of 1 clementine
  • 50 grams flaked almonds
  • 2 tablespoons raw sugar

Preheat the oven to 160°. Line a 23 x 23 x 4cm square tin with greased baking paper. 

Melt the butter in a small pan, remove from the heat and set aside. With a whisk or fork mix the flour, almond flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. In a separate bowl, mix the eggs, the zest of 1 clementine and the melted butter until you have a uniform colour. 

Combine the two mixtures, you will get a very thick batter, almost pancake like, but don't worry, this is how it's supposed to be. 

Click on the image to enlarge

Spread half the batter in the bottom of the tin, then cover with the cranberries and spread the rest of the batter on top. Do not worry if the batter is not covering the cranberries completely, sprinkle the flaked almonds and raw sugar on top. 

Click on the image to enlarge

Bake in the oven for about 30 to 40 minutes or until the top is golden brown. Let it cool in the tin for 10 minutes, then transfer to a rack to cool completely. Once cold remove the baking paper and cut into squares. 

This recipe makes 16 squares.