Cranberry Ricotta Cake

Keep this small batch dessert simple by sprinkling the top with powdered sugar and the cranberry flavor will shine through and will not be diminished by a cream cheese layer or lots of whipped cream. You may only need to buy ricotta cheese to create this lovely cake, assuming you still have cranberries.

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 they soak up too much of the moisture.
• Powdered sugar – optional

How to Make Cranberry Ricotta Cake for Two

• Step 1 – Preheat the oven to 350 degrees F. Unclip your spring form (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 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 an decorate it with a sugar icing, cream cheese or whipped cream.

^{Recipe adapted from Tasting Table.}

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