Fresh cranberries baked in a fluffy almond ricotta cake with a hint of orange.
This cake is fast becoming my new favorite cake recipe. It is light and fluffy and has lots of flavor. It is simple to make, and the recipe can be easily adapted.
For example, the cake could be made into lemon blueberry muffins with streusel topping or made with strawberries and pistachios instead of cranberries and almonds. The possibilities are endless, and I can’t wait to try some of them. If you decided to adapt the recipe, please share the results. I would love to see them!
In the instructions below, I list greasing and flouring the cake pan before adding the batter. This instruction is for regular cake or springform pans. If using a silicone pan like the one pictured above, there is no need for this step. Silicone pans are non-stick. Pour the batter directly into the pan and bake.
The ricotta I used for this cake was not overly wet. If there is liquid pooling on top of the ricotta, drain it off before adding to the mixture. Too much moisture in the ricotta can affect the texture and bake time of the cake.
Cranberry Ricotta Cake
- 1 1/2 cup flour
- 1/2 cup almond meal
- 1 tsp salt
- 3 tsp baking powder
- 3/4 cup butter 1 1/2 sticks
- 1 1/2 cup ricotta
- 1 1/2 cups sugar
- 3 eggs
- 2 tsp orange zest
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1 1/4 cup cranberries fresh
- 1/4 cup almonds chopped
- powdered sugar for dusting
- Preheat oven to 350 degrees. Combine flour, almond meal, salt, and baking powder.
- In a stand mixer cream the butter, sugar, and ricotta. Add the eggs, zest, vanilla, and almond extract. Add the dry ingredients. Mix till just combined. Remove from the mixer and stir in the cranberries. Grease and flour a 9 inch cake pan.
- Pour batter into the pan, smooth the surface, and cover with chopped almonds. Bake for 55 minutes. Cake should spring back in the center. A toothpick will have some crumbs attached if inserted.
- Allow the cake to cool and remove from pan. Dust with powdered sugar and serve.