Cranberry- Orange Ricotta Cake | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Cranberry- Orange Ricotta Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 2
Ingredients: Turtles Egg; Ciuti Extra Virgin Olive Oil; Cranberries; Large Valencia Orange; Bellwether Farms Whole Milk Basket Ricotta, 12 oz, From Grade A Milk; Podravka Baking Powder; Rodelle Vanilla Paste; Miyoko's Creamery Butter, Cultured Vegan, Hint of Sea Salt, European Style; California Fresh Produce Peeled Sugar Cane; Gold Medal All-Purpose Flour

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Cranberry- Orange Ricotta Cake

Serves 235 mins prep45 mins cook

The Best Cranberry- Orange Ricotta Cake

0 servings

What you need

tbsp extra-virgin olive oil

egg

cup fresh cranberries

orange

Bellwether Farms Whole Milk Basket Ricotta, 12 oz, From Grade A Milk

cup ricotta cheese

tbsp baking powder

tsp vanilla paste

Miyoko's Creamery Butter, Cultured Vegan, Hint of Sea Salt, European Style

cup unsalted butter

California Fresh Produce Peeled Sugar Cane

cup cane sugar

cup all purpose flour

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Instructions

1. Wash your cranberries and set aside;
2. Beat butter, ricotta and vanilla; then add the sugar and eggs, orange juice, orange zest and sieve the flour and baking powder and mix well;
3. Mix in half of the cranberries as you reserve the rest to top off your cake;
4. Brush olive on the parchment paper and pour mixture over a 9 inch cake pan; poke the remaining cranberries; tap on the your surface to flatten out;
5. Bake at 350 F for about 45 mins or until the toothpick comes out dry.
6. Cool off for 10 mins, sprinkle powder sugar and enjoy 😊

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