DECADENT CRANBERRY AND CHOCOLATE CHIP CAKE
5 extra-large eggs
1 teaspoon salt
1 ½ cups sugar
1 orange, zested and juiced (about 1 tablespoon zest and ¼ cup juice)
7 tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups almond flour
2 ½ cups whole cranberries
⅔ cup mini semi-sweet chocolate chips
⅓ cup Grand Marnier liqueur
Preheat oven to 350 degrees.
Separate each of the eggs with all whites in the bowl of a stand mixer and all yolks in a separate bowl. Add the salt to the egg whites and whip on medium high speed with the whisk attachment until stiff peaks form, about 5-6 minutes (you can also do this with a hand mixer). Gently remove the beaten whites to a separate bowl using a rubber spatula.
Add the yolks to the stand mixer with 1 cup of the sugar and whip until creamy and light yellow in color. Add the orange zest, 6 tablespoons of the olive oil, vanilla, and almond extracts to the yolks and mix until combined.
Add the almond flour, 1 ½ cups of the cranberries, and chocolate chips, by hand, using a rubber spatula until well combined. Gently fold in the egg whites.
Spread ½ of a tablespoon of the remaining olive oil in the bottom of a 9” spring-form pan. Top with a layer of parchment paper cut to the shape of the pan. Spread another ½ tablespoon of the olive oil on top of the parchment paper. Pour the batter into the pan and bake for 50-55 minutes until a tester comes out clean. Let cool on a wire rack before removing from pan.
While the cake is baking make the orange cranberry syrup. Combine the ¼ cup of orange juice, remaining ½ cup of sugar, Grand Marnier, and remaining cup of cranberries in a large saucepan. Heat over medium heat to a simmer and let cook for 8-10 minutes, stirring frequently to avoid boiling over, until reduced by half and it is ruby red and syrupy.
Serve sliced and drizzled with cranberry orang syrup.