Cranberry Ricotta Cake (for those who missed it)
Dear friends,
Last week I told you my next newsletter would be on January 6th, but alas, I’m back! First of all, I wanted to extend a warm welcome to all of the new subscribers. I’m so humbled by the number of people who’ve joined us over the past week and am deeply honored you’re here.
I had sent out this Cranberry Ricotta Cake recipe earlier this month in my old newsletter format (which apparently had some link issues!), and I wanted to make sure that new subscribers had access to it too. The cake is flavored with a hint of cinnamon, cardamom and orange, with juicy bursts of tart cranberries and a fluffy texture from fresh ricotta. It’s an easy, not-too-sweet cake that’s just as lovely with a cup of coffee for brunch as it is with whipped cream or ice cream for a holiday dessert.
I’ve pasted the full recipe below and have included a printable PDF here:
I’m wishing you a safe, peaceful and delicious New Year. I hope we can all take some time over the next two weeks to breathe and rest. I’ll be back in January, and, as always, remember to nourish yourself with intention and love.
xo, Nicki
Cranberry Orange Ricotta Cake with Orange Cardamom Glaze (Gluten Free)
This cranberry cake features bursts of tart berries, with a hint of cinnamon and cardamom and a sweet orange glaze. Almond flour helps keep the cake moist, while fresh ricotta lends a fluffy texture. Be sure to use good quality ricotta (the ingredients should list just milk and/or whey, salt and vinegar—no gums or fillers). You can use either fresh or frozen cranberries in this cake—if you use fresh cranberries the cake will take closer to 38-40 minutes, and if you use frozen cranberries the cake will take closer to 43 minutes (but all ovens are different, so keep your eye on the cake and trust your instincts). Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream. It’s the perfect cake for the holidays.
Makes: 1 9-inch cake | Prep time: 15 minutes | Cooking time: 45 minutes
Cooking spray or oil, for pan
Dry ingredients
1 cup (148g) gluten free flour (I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour) OR 1 cup (136g) regular all-purpose flour
1/2 cup (55g) almond flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
Wet ingredients
1 cup (232g) whole milk ricotta cheese
3 large eggs
3/4 cup (155g) organic cane sugar (or regular granulated sugar)
1/3 cup (70g) extra virgin olive oil
1 1/2 teaspoons teaspoons vanilla paste (or extract)
1/2 teaspoon orange zest
1 1/2 cups fresh or frozen cranberries
1 1/2 teaspoons turbinado sugar
Orange Cardamom Glaze
1/2 cup (60g) confectioners’ sugar
1/4 teaspoon orange zest
1 tablespoon fresh orange juice (or you can go for clementine or mandarin orange juice)
1/4 teaspoon cardamom
For serving (optional)
Whipped cream or vanilla ice cream
Preheat the oven to 350˚F (175˚C) with a rack in the middle. Spray a 9-inch cake pan with cooking spray (or rub it with oil). Line the bottom of the pan with parchment paper.
Whisk the dry ingredients
In a large bowl, whisk together the flour, almond flour, baking powder, salt, cinnamon and cardamom.
Whisk the wet ingredients and combine
In a medium bowl, whisk together the ricotta, eggs, sugar, olive oil, vanilla and orange zest.
Pour the wet ingredients into the dry ingredients, and fold to combine (it will be a thick batter). Fold in 1 cup of the cranberries. Scrape the batter into the prepared pan. Scatter the remaining cranberries over top, and sprinkle with the turbinado sugar.
Bake
Bake the cake until it’s evenly golden brown on top and a toothpick inserted in the center comes out clean, about 38-43 minutes.
Let the cake cool in the pan on a rack for 15-20 minutes. Run a thin knife along the edges then remove the cake from the pan and peel off the parchment paper. Let it cool completely.
Make the orange cardamom glaze
In a small bowl, whisk together the confectioners’ sugar, orange zest, orange juice, and cardamom until smooth (if the glaze is too thick you can add a touch more juice). Drizzle glaze over the cake. Let the cake sit until the glaze hardens.
Serve
Transfer the cake to a serving board or platter. Cut it into slices and serve with whipped cream or ice cream.
Storage: The cranberry cake can be stored in an airtight container at room temperature for 1 day, or it can be frozen for up to 2 months.
This looks marvelous, so festive! Thanks for sharing the recipe.
How fabulous 😍