Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.

Zest one orange and juice it. Rinse fresh cranberries under cold water and chop if preferred.

In a bowl, combine 2 cups of almond flour and a pinch of salt. Mix well.

Whisk together the eggs, honey or maple syrup, and orange juice until smooth. Incorporate the orange zest.

Pour the wet mixture into the dry ingredients and fold gently. Add cranberries and mix until just combined.

Transfer the batter to the prepared baking pan and smooth the top.

Bake for 25-30 minutes or until golden and a toothpick comes out clean.

Cool in the pan for 10 minutes, then lift out using parchment paper. Dust with powdered sugar and sprinkle sliced almonds.