• Preheat your oven to 350°F and prepare a 9x9 baking pan by greasing it and lining it with parchment paper.

For the Cake:

• In a small bowl, blend the orange zest with the sugar by rubbing them together until fragrant.
• Transfer the mixed zest and sugar to a larger bowl and add the eggs. Whisk for approximately 2 minutes until the mixture is airy and a pale yellow color.
• Next, incorporate the neutral oil, almond milk, optional vanilla extract, and salt. Stir in the sour cream until smoothly combined.
• Gradually sift the almond flour, all-purpose flour, baking powder, and baking soda into the batter, mixing gently until just combined.
• In a separate bowl, toss the thawed frozen cranberries with 1½ tablespoons of all-purpose flour. This will help keep them from settling in the cake.
• Gently fold the floured cranberries into the batter, being cautious not to overmix.
• Pour the batter into the prepared pan, leveling it out. Sprinkle the top with sliced almonds.
• Bake in the center of the oven for 36 to 39 minutes, or until a toothpick inserted comes out clean.
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Orange Glaze:

• In a small bowl, combine powdered sugar, almond milk, and orange zest. Adjust consistency by adding more powdered sugar for thickness or more almond milk for a thinner glaze.