Cranberry Ricotta Cake Recipe
Prep Time:
10 minutes
Cook Time:
50 minutes
Servings:
10 pieces
Ingredients
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 ½ cups sugar
  • 2 cups whole milk ricotta cheese
  • 2 large eggs
  • 1 tablespoon grand marnier
  • 1 tablespoon orange zest
  • 1 cup fresh cranberries
Directions
  1. Preheat the oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray, set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Add the butter, sugar, and ricotta to a large bowl. Use a hand mixer or a stand mixer to beat them together until smooth.
  4. Add the eggs, grand marnier, and orange zest to the bowl with the wet ingredients and mix until combined.
  5. Add the dry ingredients to the bowl with the wet ingredients and mix until just evenly combined.
  6. Fold the fresh cranberries into the batter.
  7. Pour the batter evenly into the prepared pan. Bake in the preheated oven for 50-55 minutes, until a toothpick inserted into the center comes out clean.
  8. Let the cake cool before releasing it from the pan. If desired sprinkle powdered sugar on top, then serve.