Cranberry Ricotta Cake (6-inch)

The batter comes together in two bowls; dry ingredients in one, butter, sugar, and ricotta beaten smooth in the other, joined by egg and orange zest before the dry ingredients fold in. Fresh cranberries fold in last; dried will not work here, since they absorb too much of the batter’s moisture and throw off the texture. The orange zest is a small addition that gives the cake a brightness the cranberries alone cannot provide.

Baked in a 6-inch springform, this comes together in about an hour from start to finish, including baking. No cream cheese layer, no whipped cream, just the cake itself, dusted with powdered sugar so the cranberry flavor stays the focus. A cake for two that solves the cranberry problem and tastes like considerably more thought went into it than the short ingredient list suggests.

Why This Works

Ricotta does something in a cake that butter alone can’t; it adds moisture without weight, giving the crumb a tender, almost creamy texture that stays that way for days. Combined with just enough sugar to balance the tartness of the cranberries and a little orange zest to tie it all together. No layers, no frosting, no fuss, just a good crumb, bright fruit, and a dusting of powdered sugar that lets the cranberries do the talking.

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Key Ingredients in This Recipe

You’ll find the complete list of ingredients and exact quantities in the recipe below.

• All-purpose flour
• Baking powder
• Salt
• Butter – salted or unsalted, whatever you prefer.
• Sugar
• Ricotta cheese – whole milk
• Egg
• Orange zest – gives the cake just a little sweet zing
• Fresh cranberries – dried cranberries will not work as well, as they soak up too much of the moisture.
• Powdered sugar – optional

How to Make Cranberry Ricotta Cake for Two

• Step 1 – Unclip your springform (6-inch diameter) and separate the ring from the base. Slide parchment paper over the base, leave about 1/4 inch on the outside and place the ring back on; this secures the paper. Cut off excess of paper. Lightly spray the sides of the springform with cooking spray.
• Step 2 – Mix flour, baking powder and salt in one bowl and set aside.
• Step 3 – Add butter (softened), sugar and ricotta to a second bowl and mix until smooth.
• Step 4 – Add the egg and the orange zest to the butter mixture and mix until combined.
• Step 5 – Add the dry ingredients to the butter/egg mixture and mix until combined.
• Step 6 – Add the cranberries and fold them into the batter.

Alternatives and Substitutes

• Butter – Salted or unsalted? The forever question in baking. I usually use whatever I have available and the outcome has not disappointed me either way. Yes, I know that there is a difference of amount of salt and that vary among brands, but I believe that the amount is small and is not necessarily noticeable. If you need to keep your salt (sodium) intake as low as possible, please use unsalted butter.
• Ricotta cheese – I used whole milk, but partially skim milk or low fat version can be used as well. In general I would say whole milk is preferable as fat is flavor. Having that said, the same rule as in the butter salted vs unsalted, is the difference of fat content in whole milk ricotta vs lower fat ricotta making a difference in the flavor? Doubtful.
• Orange zest – Can be easily be replaced with lemon zest. In this case the flavor will definitely be different, not better, just different. The orange zest has sweetness and a little tang, while the lemon zest is more bitter and more tang.
• Powdered sugar – This ingredient is optional. The cake simply looks a little nicer with it. Alternatively, you can decorate it with a sugar icing, cream cheese or whipped cream.

^{Recipe adapted from Tasting Table.}

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