Print
Orange Cranberry Ricotta Cake

Orange Cranberry Ricotta Cake

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Category: Dessert, Cakes
  • Method: Baking

Description

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


Ingredients

  • 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

Instructions

  1. Preheat oven to 350° F (175° C).
  2. Toss the cranberries with 1 Tbsp of sugar and set aside.
  3. In a small bowl add the sugar and grate the orange zest. Massage the zest into the sugar to infuse the citrus essence.
  4. 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.
  5. Then add the eggs, one at a time, and continue to mix to incorporate them well.
  6. Add the orange juice, the sunflower oil, and continue to work the mixture until smooth and without lumps.
  7. Fold in the flour sifted with the baking powder and mix it until just incorporated. Do not overwork.
  8. Lastly fold in the sugared cranberries.
  9. Pour the mixture into your preferred mold, buttered and floured (I used a non stick Nordic pan about 22 cm/ 9 inch wide).
  10. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted in the center comes out dry.
  11. Let cool in the pan on a rack, before inverting it.
  12. Dust with icing sugar and enjoy!

Notes

If you want to use only ricotta, skipping mascarpone and cream cheese, use about 380-400 g ricotta.


Nutrition

  • Serving Size: 8-10 servings
Recipe Card powered by