1 cup ( 250 ml ) butter
1 cup (250 ml) ground almonds
2 1/3 cups ( 580 mL ) powdered sugar, sifted
2/3 cup (150 ml) flour
Zest of one orange (preferably organic)
Zest of one lemon (preferably organic)
8 egg whites
1 cup fresh cranberries
1 tsp. chopped candied ginger
2 cups (500 mL) cranberries
1/2 cup (125 ml) sugar
1/4 cup (60 ml) orange juice or water
Plain Greek yogurt
Honey or maple syrup
Ground spices (cinnamon, cardamom, star anise, nutmeg, cloves, etc.)
Preheat the oven to 350°F.
In a saucepan, heat the butter over medium heat, watching it constantly, until it turns a nutty color. Remove from heat, transfer immediately and let cool.
In a bowl, combine the dry ingredients. Add the orange and lemon zests, and mix.
Using an electric mixer on medium speed, gradually incorporate the egg whites and hazelnut butter (without putting the deposit at the bottom).
Cover with plastic wrap and refrigerate the dough for a few hours to allow the butter to set slightly.
Butter and flour two 23-cm (9-inch) fluted tart molds with removable bottoms, pour in the batter and garnish with cranberries and chopped ginger. Bake for about 25 minutes. Let cool on a wire rack before unmolding.
In a medium saucepan, cook all the ingredients over medium heat, uncovered, until the cranberries burst.
Remove from heat and let cool.
In a bowl, mix the yogurt and honey until sweetened to your liking.
Add spices to taste.
Serve the cake with cranberry sauce and spiced yogurt. (You can replace the spiced yogurt with lightly whipped cream).