Orange Cranberry Ricotta Cake, moist and rich, mildly sweet, just enough tart from the cranberries, and with a subtle, lovely, orange flavor. If simple, wholesome desserts are your thing, this cake is the perfect addition to any dessert table.
Weeks are rolling down so fast. I cannot believe Christmas is happening this week.
It has not been an easy time for us, health problems for few family members kept us occupied and preoccupied. We tried to feel the spirit of Christmas anyway, did a tiny bit of shopping and decorating, the tree is finally up but not dressed yet. The weather has been brutal and "imprisoned" me at home for many days. Baking was the way to relieve some tensions, warm up the house and sweeten up our lives.
This particular Orange Cranberry Ricotta Cake, was mostly made in order to clean up the fridge of some perishable foods, including dairy and some fresh cranberries. I wasn't even planning on taking pictures but then I decided it would be perfect for Holiday season, with its orange and cranberry flavor. The only problem is that I am bad for taking notes and writing down ingredients and steps of preparation. When I bake, I get going and don't stop until the baked good is out of the oven and sometimes, not after the pictures and the taste test. So by the time I get to sit down to write the recipe, I have to make a huge effort to remember everything. In this case, I mixed a bunch of dairy products I wanted to use up: ricotta, mascarpone and cream cheese and did not pay attention to the precise weight of each. I only know that the result was amazing and delicious. If you don't want to follow my approximate measurements (for the dairy), I am suggesting you use only ricotta, and you'll obtain the same result.
Orange Cranberry Ricotta Cake, so easy to put together!
Easy breezy to make, with a stunning result, thanks to the beautiful ingredients and also to the bundt pan I used. I love this Nordic bundt pans, and I am saying this not because I've been paid, lol. I wish we began a collaboration and they sent me one pan after another to try so I can pop out of the oven incredible cakes! I have two bundt pans, now, but I'd like to increase my collection, just sayin 🙂 . Love their whimsical designs, but also that they are non- stick, so you do not have to butter and flour the pan, one of my biggest annoyance, if I have Loreto in the house I always delegate 😉 .
The cake rose beautifully and I can spot the red hue of the cranberries peeking out in the batter. I let it cool a bit before inverting it on a plate. Then, a simple dusting of icing sugar on top, and I'm ready to slice it!
This Orange Cranberry Ricotta Cake is incredibly moist, dense but soft, almost velvety, mildly sweet, just a tiny bit tart from the cranberries, and with a subtle, lovely, orange flavor throughout.
Happy Holidays. Be kind.
Song of the day: "Wonderful Christmastime", by Sir Paul McCartney.Print
- 320 g granulated sugar (or light brown sugar)
- 1 orange, zest and juice
- 160 g ricotta
- 80 g (approx) cream cheese
- 140 g (approx) mascarpone
- 4 eggs
- 4 Tbsp sunflower oil (or any vegetable oil)
- 1 cup cranberries
- 1 Tbsp granulated sugar (or light brown sugar)
- 16 g baking powder
- 400 g flour type 00 (cake flour)
- icing sugar for decoration
- Preheat oven to 350° F (175° C).
- Toss the cranberries with 1 tablespoon of sugar and set aside.
- In a small bowl add the sugar and grate the orange zest. Massage the zest into the sugar to infuse the citrus essence.
- In a large bowl, or the bowl of a stand mixer, work the ricotta, cream cheese and mascarpone with the sugar until it becomes a smooth cream without lumps.
- Then add the eggs, one at a time, and continue to mix to incorporate them well.
- Add the orange juice, the sunflower oil, and continue to work the mixture until smooth and without lumps.
- Fold in the flour sifted with the baking powder and mix it until just incorporated. Do not overwork.
- Lastly fold in the sugared cranberries.
- Pour the mixture into your preferred mold, buttered and floured (I used a non stick Nordic pan about 22 cm/ 9 inch wide).
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out dry.
- Let cool in the pan on a rack, before inverting it.
- Dust with icing sugar and enjoy!
If you want to use only ricotta, skipping mascarpone and cream cheese, use about 380-400 g ricotta.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cakes
- Method: Baking
- Serving Size: 8-10 servings
Lover of cranberries? Try our delicious:
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I love baking and kneading dough because it takes me to a happy place in my soul.