Cranberry Orange Ricotta Cake

Preheat oven to 350°. Spray a 9 inch cake pan with cooking spray and a circle of parchment paper. Sift the flour, sugar, baking powder, and salt together in a large bowl. Zest the orange over the dry ingredients. Rub the zest into the flour mixture to release the oils.

In a bowl of a stand mixer, whisk eggs, ricotta, butter and vanilla until smooth. Add the dry ingredients and mix just until blended. Remove from the mixer, then fold in the cranberries. 

Pour the batter into the pan and bake for 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean. Allow to cool before serving. Garnish with powdered sugar and the reserved orange slices.