Description
This festive cranberry ricotta tea cake is light and moist with the perfect balance of sweetness and tartness. Infused with creamy ricotta and topped with fresh cranberries, it’s the ideal dessert to serve during the holidays or any special occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk ricotta cheese
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh cranberries
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, combine ricotta cheese, melted butter, vanilla extract, and eggs.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
- Dust with powdered sugar before serving.
Notes
- You can substitute the fresh cranberries with dried cranberries if desired.
- For a more festive look, you can garnish with extra cranberries and a sprig of mint.
- This cake pairs wonderfully with a cup of tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 35 minutes