CRANBERRY ALMOND CAKE

Ingredients :

2 large eggs
1 cup sugar
3/4 cup oil 
1 teaspoon vanilla
1 teaspoon almond extract, optional
2 cups all-purpose flour
1 teaspoon salt
1/2 cup cranberries

3/4 cup chopped almonds 

Method :

Preheat the oven to 350°F. Lightly grease the  pan with oil and dust with flour and keep ready.

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. 

The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the oil , vanilla, and almond extract, Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, chopped almonds, salt, and dust the cranberries with some flour and gently mix with cake batter.The batter will be quite thick. Spread gently into the prepared pan. Sprinkle chopped almonds .

Bake for 30 - 40 minutes. 

Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before slicing and serving.