Orange Cranberry Ricotta Cake is moist and rich, with a delicate orange flavor and just enough tartness from the cranberries. If you prefer simple, healthy sweets, this cake is a great complement to any dessert table.
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
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Set aside the cranberries with 1 tablespoon of sugar.
- In a small bowl, combine the sugar and orange zest. Infuse the sugar with the citrus flavor by massaging the zest into it.
- Work the ricotta, cream cheese, and mascarpone with the sugar in a large mixing basin or the bowl of a stand mixer until the mixture is smooth and lump-free.
- Then, one at a time, add the eggs, mixing thoroughly between each addition.
- Continue to knead the mixture until it is smooth and free of lumps, then add the orange juice and sunflower oil.
- Mix in the sifted flour with the baking powder until it is barely combined. Do not overwork.
- Fold in the sugared cranberries last.
- Pour the batter into a greased and floured mold (I used a nonstick Nordic pan that was 22 cm/ 9 inch diameter).
- Bake for 50-60 minutes in a preheated oven, or until a toothpick inserted in the center comes out dry.
- Allow to cool on a rack in the pan before inverting.
- Enjoy with a sprinkling of icing sugar!
Source: Sugar Love Spices
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