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Cranberry Ricotta Cake

Cranberry Ricotta Cake
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Cranberry Ricotta Cake is a moist and tender dessert that perfectly balances the creamy richness of ricotta cheese with the bright, tart burst of fresh cranberries. Ideal for holiday gatherings or casual treats, this elegant yet simple cake offers a unique combination of flavors and a fluffy texture that delights the palate. Easily customizable and suitable for various dietary needs, it’s a fresh twist on traditional cakes with vibrant colors and luscious taste.

Ingredients

Scale

Main Ingredients

  • 1 1/2 cups fresh cranberries
  • 1 cup ricotta cheese (fresh, not drained)
  • 1 1/2 cups all-purpose flour (or almond flour for gluten-free)
  • 3/4 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons baking powder
  • Zest of 1 lemon (or orange zest as a variation)
  • 1 teaspoon vanilla extract
  • 1/4 cup butter or oil (such as vegetable oil or melted butter)

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients. Preheat your oven to 350°F (175°C). Lightly grease and flour your cake pan to ensure easy release after baking.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the ricotta cheese, sugar, eggs, vanilla extract, and lemon zest until smooth and creamy. This mixture forms the flavorful, moist base of your cake.
  3. Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour and baking powder evenly to distribute the leavening agent and prevent clumps.
  4. Incorporate Dry Ingredients Into Wet: Gradually fold the dry mixture into the ricotta batter, mixing gently to avoid overmixing which can make the cake dense. Toss the fresh cranberries in a small amount of flour to prevent sinking, then fold them gently into the batter.
  5. Bake Your Cake: Pour the batter into your prepared pan and smooth the top evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Start checking doneness at 40 minutes due to varying oven temperatures. Let the cake cool in the pan for 10–15 minutes before removing.
  6. Serve and Enjoy: Once cooled completely, dust with powdered sugar or drizzle with a light lemon glaze if desired. Slice and serve alone or with sides like whipped cream or vanilla ice cream for a delightful dessert experience.

Notes

  • Use fresh ricotta cheese without draining to keep the cake moist and rich.
  • Handle the batter gently after adding flour to maintain a light, fluffy texture; do not overmix.
  • Toss cranberries in flour before folding them in to prevent them from sinking to the bottom of the cake.
  • Check for doneness starting at 40 minutes to avoid overbaking, as oven temperatures can vary.
  • Allow the cake to cool in the pan for 10–15 minutes before removing to prevent breakage.

Nutrition

Keywords: cranberry cake, ricotta cake, moist cake, festive dessert, gluten free cake, holiday dessert, easy cake, fruit cake

Find it online: https://sophiespace.com/cranberry-ricotta-cake/