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Cranberry Ricotta Cake

Course Dessert, Snack, Tea
Total Time 1 hour 30 minutes
Servings 12

Ingredients

  • 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

Instructions

  • 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.