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.
Recipe adapted from Chiarapassion
- 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 Tbsp 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.
- Serving Size: 8-10 servings