Cranberry Orange Ricotta Cake | Dora Cavallo

Dora Cavallo

Name: Cranberry Orange Ricotta Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 8
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Cake Mate Sugar, Blue; SIGNATURE SELECTS Baking Powder, Double Acting; David's Kosher Salt; Grade B Medium Eggs; Miceli's Part Skim Ricotta Cheese; Value Corner Vanilla Flavor, Imitation; Challenge Butter, Unsalted, European Style; Self Serve Shaved Brussel With Cranberries Feta; Cara Cara Orange

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Cranberry Orange Ricotta Cake

Serves 835 mins prep45 mins cook

The flavor combination is so refreshing and it’s even better because it’s all mixed in one bowl.

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

cup sugar

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

tsp kosher salt

brown egg

cup ricotta cheese

tsp vanilla extract

Challenge Butter, Unsalted, European Style

unsalted butter

Self Serve Shaved Brussel With Cranberries Feta

cup fresh cranberries

orange

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Instructions

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.

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