Cranberry-Orange Ricotta Cake
Serves 820 mins prep45 mins cook
A delightful cranberry-orange ricotta cake that combines the tartness of cranberries with the creaminess of ricotta cheese. This cake is perfect for fall baking and features a rich buttery flavor, enhanced with orange zest and juice.
0 servings
What you need
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, mixing well. 3: Mix in half of the cranberries and reserve the rest to top off your cake. 4: Brush olive oil on the parchment paper and pour mixture over a 9-inch cake pan; poke the remaining cranberries and tap on the surface to flatten out. 5: Bake at 350°F for about 45 minutes or until a toothpick comes out dry. 6: Cool off for 10 minutes, sprinkle powdered sugar, and enjoy.View original recipe