Butter a 9-inch springform pan.
Line bottom of pan with parchment paper.
Pat 1/4 cup sliced almonds about 1 1/2 inches up sides of pan.
Credit: Carson Downing
In a food processor or blender combine cranberry sauce, cornstarch, and pinch kosher salt.
Press mixture through a fine-mesh sieve into a small bowl.
In a second small bowl whisk together flours, baking powder, and 1/2 tsp.
Whisk in orange juice and melted butter.
Add flour mixture; whisk just until combined.
Spread batter in prepared pan.
Drop spoonfuls of cranberry mixture over batter.
Sprinkle 1/3 cup sliced almonds over top.
Sprinkle with remaining 2 tsp.
Bake 30 to 35 minutes or until golden brown and a toothpick inserted near center comes out clean.
Let cool completely in pan on a wire rack.
Using a small sharp knife, loosen and remove sides of pan.
Dust cake with powdered sugar before serving.
2,000 calories a day is used for general nutrition advice.
