I’ve made this cake twice now and it’s a hit with all four of us. So, I thought I better blog it before I forget how I actually did it!!
I LOVE ricotta. It’s actually one of my favourite foods. Yes, I know it’s a bit bland but it’s just so much about what you put it with and it’s very versatile. Plus, I love that once upon a time someone thought to make something so delicious with the “waste product” from making other cheeses.
• half a cup of honey
• 3/4 cup softened butter – you could try with coconut oil if you want though I haven’t yet
• a heaped cup of ricotta cheese – the fresher the better though I don’t recommend you buy the mass produced supermarket stuff it is not at all the same
• 3 eggs
• juice and zest of one orange
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 cups plain flour
• half cup dried cranberries (add more if you like)
Preheat oven to 180 degrees.
Cream the honey, butter and ricotta in a bowl – I did mine in my electric mixer but you don’t need to.
When nicely combined – the ricotta will still be lumpy – incorporate one egg at a time.
Add the orange juice, zest and vanilla extract and combine.
Lastly add the flour, baking powder and cranberries and try not to over mix.
Cook in a loaf tin for around 35 minutes or until a skewer inserted into the middle comes out clean. A round or square pan may take a bit longer to cook through.
Leave to cool in the tin for around 10 minutes and invert on a cake rack.
I am actually thinking of making this cake in to mini-cakes with some chocolate chips and in it for Easter gifts!
This cake also keeps in the fridge really well in an air tight container.