Vessy’s Gourmet kitchen

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 😊