Cranberry Ricotta Cake
A Cranberry Ricotta Cake that comes together in about 1 hour (preparation and baking) and it will use up some of those cranberries hiding in the back of your fridge.
Ingredients
- 3/4 cup all purpose flour
- 2 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter (NOTE 1) softened
- 3/4 cup sugar
- 1 cup ricotta (NOTE 2)
- 1 whole egg
- 1/2 tablespoon orange zest (NOTE 3)
- powdered sugar (NOTE 4) optional
Instructions
- Line a 6-inch springform bottom with parchment paper and spray the sides with cooking spray.
- Preheat the oven to 350°F.
- Mix flour, baking powder and salt in a bowl and set aside.
- Add butter, sugar and ricotta into a bowl and beat with a mixer until smooth.
- Add egg and orange zest to the butter mixture and mix until smooth.
- Add flour mixture to butter/egg mixture and mix until combined.
- Add cranberries and fold into the batter.
- Transfer batter into the prepared springform and slide form into the oven.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Allow cake to cool. Release ring of springform and remove cake from bottom. Peel parchment paper off and place cake on a dish or plate.
- Sprinkle with powdered sugar. Cut and enjoy!
Notes
- You can use salted or unsalted butter. Whatever you prefer with the knowledge that the amount of salt used in salted butter varies between brands, but will not affect the flavor.
- You can use whole milk or partially skim milk or low fat. There may be a slight flavor difference as whole milk contains more fat and fat is flavor.
- Orange zest can be replace with lemon zest, but will change the flavor of the cake. Lemon zest is more bitter and tangy than orange zest.
- Sprinkling the cake with powdered sugar is of course not a must, but more an esthetic finishing touch. You can also keep it plain or whip some cream.
Nutrition
Calories: 455kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gSodium: 436mgFiber: 1gSugar: 38g