Rosemary sprigs, bay leaves, star anise (optional)
Instructions
To make the cake, preheat the oven to 350°F and adjust the rack to the middle position. Grease a bundt pan liberally with coconut oil to ensure that the entire pan is well-coated. Set aside.
Place the cranberries in a food processor fitted with the "S" blade and process until the pieces are all uniform in size and very small. Transfer to a bowl and set aside.
Place the eggs and the brown sugar in the bowl of a stand mixer. Mix on medium-high speed for 4-5 minutes until the mixture is paler in color. With the mixer running on medium speed, slowly add the cooled butter, coconut milk, fresh ginger and the vanilla extract. Mix until incorporated.
In a large mixing bowl, whisk the almond flour, coconut flour, baking powder, baking soda, and salt until combined. Pour the egg and sugar mixture over the flour mixture and fold until incorporated. Add the finely chopped cranberries and fold until incorporated into the batter.
Pour the batter into the prepared bundt pan and bake for 45-50 minutes until the cake is golden brown and a cake tester inserted into the cake comes out clean. Cool for 10-15 minutes in the pan on a wire rack, then invert onto a plate and allow the cake to cool completely.
To make the glaze combine the confectioners' sugar, coconut milk, and vanilla beans in a bowl and whisk until combined with no chunks of sugar remaining. Pour the glaze directly over the cooled cake or drizzle over the cake with a spoon. If the mixture is too thick to pour add more coconut milk 1 tablespoon at a time until the icing is pourable.
Garnish with sugared cranberries, chopped crystallized ginger and herbs.
