When is cake an acceptable breakfast choice? When a cake is loaded with cranberries, Ricotta cheese and Greek Yogurt.
This is a pound cake-type recipe that is super moist thanks to the Ricotta and yogurt, and super flavorful thanks to the cranberry and orange. I also included instructions on how to make this gluten-free. Often the problem with gluten-free baking is that it’s either dried out and crumbly or half baked and mush in the center. This came out perfectly with just a couple easy alterations (see the * below).
Cranberry Orange Ricotta Cake
2 cups flour*
2 tsp. baking powder*
1 tsp vanilla
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.
Pre-heat oven to 350 degrees. Grease a loaf pan with butter. Mix dry ingredients, leaving out cranberries. Add in eggs, Ricotta, yogurt, orange juice and maple syrup. Mix cranberries in last. Pour into buttered loaf pan. Bake for 45-60 minutes depending on 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.