@cozycookingchris: Mini Cranberry Cake Ingredients - 1 cup + 2 tablespoons (275g) labneh or Greek yogurt - ½ cup (100g) granulated sugar - ¼ cup (50g) dark brown sugar - ⅓ cup (80g) melted butter, cooled - 2 large eggs - 2 teaspoons vanilla extract - 1½ cups (190g) all-purpose flour - ¾ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt Berry Layer Ingredients - ¾ cup (100g) cranberry jam or any jam - 2 tbsp (30g) granulated sugar - 2 tbsp(16g) all-purpose flour Almond Cream (Frangipane) Ingredients - ½ cup (50g) almond flour - ¼ cup (50g) granulated sugar - 4 tbsp (56g) unsalted butter, very soft - 1 large egg - 1 teaspoon vanilla extract - ¼ tsp almond extract (optional but recommended) - 1 tbsp (8g) all-purpose flour - Pinch of salt Instructions 1. Prepare the Berry Layer In a small bowl, stir together the jam, sugar, and flour until smooth and evenly combined. Set aside. 2. Make the Almond Cream 1. In a bowl, cream together the butter and sugar until smooth. 2. Mix in the egg, vanilla extract, and almond extract until fully incorporated. 3. Fold in the almond flour, all-purpose flour, salt, and mix just until smooth. 4. Set aside at room temperature. 3. Make the Cake Batter 1. Preheat the oven to 350°F (175°C). Grease a jumbo muffin tin or mini cake molds well. 2. In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla, labneh or yogurt, and melted butter until smooth. 3. Sift in the flour, baking powder, baking soda, and salt. Gently mix until just combined, being careful not to overmix. 4. Assemble 1. Fill each mold about halfway with cake batter. 2. Add a spoonful of the berry mixture on top of the almond cream. 3. Spoon a layer of almond cream over the batter, spreading gently. 4. Lightly swirl the berry layer into the almond cream with a toothpick if desired. 5. Add a small amount of remaining batter on top, filling molds about ¾ full. 5. Bake and Finish 1. Bake for 30–35 minutes, or until the tops are lightly golden and a toothpick inserted into the cake portion comes out clean. 2. Let the cakes cool in the pan for about 10-15 minutes before removing. dust lightly with powdered sugar before serving. #food #baking #plantbased #food #Foodie #foodporn #instafood #yummy #Recipe #cookies #foodstagram #baking #bakingfromscratch #cake #cakes #cakesoftiktok #stonefruit #fruit #bakingwithlove❤️ #foodphotography #dinner #foodgasm

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Wednesday 22 July 2026 18:20:00 GMT