CRANBERRY ORANGE RICOTTA CAKE

Updated: Jul 9




There are so many wonderful holiday flavors out there, but Cranberry and Orange is a definite favorite. When I think of fresh cranberries, it's always paired with oranges. The tart acidity adds such bright flavors and balances all the rich ingredients of the season. I am so excited to share this recipe with you because it's so easy, has a tender crumb, and uses ricotta to add that extra something special. It reminds me of a pound cake and needs no extra decoration, but I love serving it with extra orange slices and a sprinkling of powdered sugar.


It's such a beautiful dessert and is one of my favorite recipes of the year. I took so many photos. Don't you love it when oranges have the leaves still on? These lovely mandarins gave me so much inspiration.





Maybe a few extra cranberries on top too! Natural light on top, artificial below. What's your preference?





CRANBERRY ORANGE RICOTTA CAKE

(makes one 9 inch cake)

adapted from Bon Appetit Raspberry-Ricotta Cake


INGREDIENTS

  • 1½ cups all-purpose flour

  • 1 cup sugar

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 3 eggs, room temp

  • 1½ cups whole milk ricotta, room temp

  • ½ teaspoon vanilla extract

  • 1 stick unsalted butter, melted and cooled

  • 1 1/2 cups frozen cranberries

  • zest of one orange

  • powdered sugar, garnish

  • orange slices, for garnish


METHOD


Preheat oven to 350°. Spray a 9 inch cake pan with cooking spray and a circle of parchment paper. Sift the flour, sugar, baking powder, and salt together in a large bowl. Zest the orange over the dry ingredients. Rub the zest into the flour mixture to release the oils.

In a bowl of a stand mixer, whisk eggs, ricotta, butter and vanilla until smooth. Add the dry ingredients and mix just until blended. Remove from the mixer, then fold in the cranberries.

Pour the batter into the pan and bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with powdered sugar and the reserved orange slices.


TIPS

  • This recipe works well with frozen berries too.

  • You can switch it out with lemon, lime or grapefruit zest.

  • This cake is even better the next day. Great excuse to have it for breakfast.

  • Store leftovers at room temp in an airtight container.

Did you make this recipe? Tag @mgracebakeshop on instagram and hashtag it #mgracebakeshop




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