Cranberry Orange Ricotta Cake With Orange Cream Cheese Filling And White Chocolate Ganache

INGREDIENTS
2 cups + 2 tablespoons all-purpose flour; divided
3 teaspoons baking powder
1/2 teaspoon salt
1 cup ricotta cheese
1/3 cup sour cream
1 1/2 cup sugar
6 large eggs
3 teaspoons grated orange zest
2 teaspoons pure vanilla extract
2/3 cup canola oil
1 cup fresh cranberries, chopped

For the filling:
250g cream cheese, softened
55g unsalted butter
1/2 tsp vanilla extract
1 1/2 -2 cups icing sugar
1 tbsp orange zest

White chocolate ganache:
180g white chocolate chips
1/2 cup whipping cream

DIRECTIONS
Preheat oven to 350 degrees (F). Grease 3 20cm pans, line the bottoms with parchment paper, and set aside.

Chop cranberries and toss them with 2 tbsp of flour; set aside.

In a medium-sized bowl combine flour, baking powder, and salt; mix well to combine; set aside.

In a another bowl whisk together the ricotta, sour cream, sugar, eggs, orange zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, folding from the bottom and up, making sure it’s all incorporated. Fold in the flour coated cranberries.

Pour the batter into prepared pan and bake for 25-30 minutes, or until a cake tester placed in the center of the loaf comes out clean. Cool cake in pan for 10 minutes, then carefully transfer to a cooling wrack to cool completely.

Filling:
Beat the cream cheese, butter and vanilla until smooth with electric mixer. Add icing sugar 1/2 cup at a time so you don’t over dose the sugar. Add orange zest.

Assembly:
Remove cake domes from cakes with a large serrated knife. Place first layer of cake on cake plate. Spread about filling on top in an even layer. Add second layer of cake and add more filling on top in an even layer. Add final layer of cake on top and ice the outside of the cake. Put in the fridge till filling is hard.

Make a white chocolate ganache:
Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.Cover bowl with saran wrap for 5-7 minutes. Whisk chocolate and cream until smooth. Let to cool for several minutes. Pour over the cake.