• Preheat oven to 350 degrees. Spray a 10-inch springform pan with non-stick cooking spray and wrap the outside with two sheets of aluminum foil pinching it well around the bottom.

Topping

• In a small, heavy saucepan, cook the butter, brown sugar and salt over medium heat until the butter is melted, the sugar dissolved and the mixture comes to a slow boil. Pour into prepared pan, spreading evenly and top with the cranberries. Even out the cranberries and gently push them into the brown sugar mixture. Let cool slightly while preparing the cake.

Cake

• In the bowl of an electric mixer fitted with a paddle attachment, cream the almond paste with the butter until smooth (about 2 minutes). Add the sugar and cream until light and fluffy (about 2 more minutes). Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scrapping down the sides of the bowl with each addition. Add the vanilla extract and orange zest and mix in well.
• In a separate large mixing bowl, whisk together the almond flour, baking soda and salt. With the mixer on low, add half the almond flour mixture, then the orange juice and finally the rest of the almond flour mixture and mix well. With a large spatula, scrape the sides and bottom of the bowl well to make sure all the ingredients are fully incorporated.
• Pour the batter over the cranberries, place the pan on a baking dish and bake for 35-45 minutes or until it is golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes and then invert the pan onto a serving platter. Let the pan stay on the cake for 2-3 minutes, then remove it. Let the cake cool.
• This gluten-free cake is best served slightly warm or at room temperature and is especially good served with lightly sweetened whipped cream.