Skip to main content

Cranberry Orange Ricotta Cake

cranberry orange ricotta cake

When is cake an acceptable breakfast choice?

When a cake is loaded with cranberries, Ricotta Cheese, and Greek Yogurt. Thanks to the Ricotta and yogurt, this pound cake-type recipe is super moist. It’s super flavorful thanks to the cranberry and orange. Perfect for breakfast or dessert!

I also included instructions on how to make this gluten-free. Often, the problem with gluten-free baking is that it’s either dry and crumbly or half-baked and mushy in the center. This came out perfectly with just a couple of easy alterations. See the * below.

Cranberry Orange Ricotta Cake

Ingredients

  • 2 cups flour*
  • 2 tsp. baking powder*
  • 1 tsp vanilla
  • 3 eggs
  • zest and juice from one orange (2 tsp. orange zest and 1/4 cup orange juice)
  • 1 cup Ricotta cheese
  • 1/2 cup Greek yogurt
  • 1/3 cup maple syrup or honey (or your choice of sweetener)
  • 2 cups cranberries

*Use 1 1/2 cups brown rice flour in place of the 2 cups regular flour and add an extra 1/2 teaspoon of baking powder.

Directions

  1. Pre-heat oven to 350 degrees.
  2. Grease a loaf pan with butter.
  3. Mix dry ingredients, leaving out cranberries.
  4. Add in eggs, Ricotta, yogurt, orange juice, and maple syrup. Mix cranberries in last.
  5. Pour into buttered loaf pan.
  6. Bake for 45-60 minutes, depending on the oven until the cake starts pulling away from the edge of the pan and you can stick a knife in the center and it comes out clean.

What People Have to Say

Maine Dairy and Nutrition Council works with school nutrition directors and staff
across the state and offers grants to provide needed equipment throughout the year.

Maine Dairy

Good for Maine

Good for you

Milk Splash

Maine Dairy

Good for Maine

Good for you