Looking for the perfect cake to make this holiday season? We’ve got you covered with this Orange and Cranberry Ricotta Cake made with BelGioioso Ricotta con Latte®. The best part? It whips up in just minutes in one bowl and couldn’t be easier to make. The creamy Ricotta con Latte® gives the cake a light-as-air texture and ensures a super moist crumb. Serve it for breakfast or dessert - who are we kidding, even lunch! Don't forget the decadent mascarpone whipped cream, made with BelGioioso Mascarpone cheese!
Be sure to show us what you're making this holiday season with BelGioioso Cheese for a chance to win some awesome prizes. Read more about our contest here!
Happy 40th Anniversary BelGioioso Cheese! Click here to learn more about their wide variety of cheeses.
- Nonstick spray, as needed
- 3/ 4 cup olive oil
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 tablespoon orange juice
- 3 eggs, room temperature
- 1 cup BelGioioso Ricotta con Latte®
- 2 teaspoons vanilla extract
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/ 2 teaspoon kosher salt
- 1 cup frozen cranberries
For the Mascarpone Whipped Cream:
- 1/ 2 cup heavy cream
- 1 tablespoon granulated sugar
- 1/ 2 cup BelGioioso Mascarpone cheese
- Orange, slices, for garnish
Preheat the oven to 325 ̊F and line the bottom of an 8-inch cake pan with parchment paper and spray the sides with nonstick spray. Add olive oil, sugar, orange zest and orange juice to a large bowl. Whisk until smooth.
Add eggs one at a time, whisking until incorporated. Add BelGioioso Ricotta con Latte® and vanilla and whisk until smooth.
In a separate medium bowl, sift together flour, baking powder, cinnamon, ginger and salt.
Add dry ingredients to the wet ingredients and fold them together until no streaks of flour remain. Add cranberries and stir to incorporate.
Pour batter into prepared pan, smoothing into an even layer Bake for 45-50 minutes, or until a cake tester inserted in the center comes out clean.
Let cool on a wire rack for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
Invert the cake and let cool to room temperature.
While the cake cools, make the mascarpone whipped cream. Add cream and sugar to a medium bowl and whip to soft peaks, then whisk in BelGioioso Mascarpone cheese.
Top cooled cake with whipped mascarpone and orange slices and enjoy.