HIGHBUSH CRANBERRY RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Butter an 8-9in (20-22cm) springform pan, then sprinkle with maple sugar.
• Toast the acorn flour lightly in a skillet or oven until just beginning to darken—don’t allow it to burn—then set aside to cool. Meanwhile, mix the water, butter, and maple syrup and bring to a boil, then add the toasted acorn flour and cook just until it thickens and a paste forms, then transfer the mixture to a bowl, cover it with cling film, and cool to room temperature.
• Mix the cinnamon, salt, and baking powder.
• In a stand mixer, beat the eggs until light-colored with a whisk, add the vanilla and cinnamon mix, then gradually add the acorn paste.
• Mix until combined, then beat the mixture for another minute or two until you get a fluffy batter.
• Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until just barely cooked through—if the middle if puffed and upright, it’s overdone and could potentially taste dry. When in doubt, underbake it slightly, as it will continue to cook with the residual heat as it cools. The texture should be smooth, a little reminiscent of a flourless chocolate torte, but with slightly more texture.
• Serve with whipped crème fraiche, whipped cream, or sour cream. The cake will keep, covered and refrigerated, for 3-4 days.