The ricotta and cranberries cake was a true revelation: spongy, slightly sweet, perfect for breakfast in the morning, a real cake to start the day without too many calories but with a very pleasant taste!
The cranberries or American blueberries or bog blueberries are a red fruit that we find in the form of concentrated juice, frozen fruit, and also dehydrated.
The cranberries we find in the supermarket for food use can vary in size, taste, and size, with some being sweeter and others a little more tart.
In fact, there are those that are more sour and those that are bittersweet.
The cranberry has uses dating back in time because it was used as a disinfectant for minor wounds and as a medicine for urinary tract infections.
The red cranberries also have antioxidant properties and provide benefits for the skin and heart.
How to consume cranberries or red cranberries?
These small red fruits can be enjoyed fresh or dry as a daytime snack and also as:
– extracts;
– added to fruit salads;
– combined with muesli as a morning breakfast;
– jams;
– to prepare sauces for roasts and it is excellent paired with orange.
If you like ricotta in sweet batters, I also suggest these recipes:
RICOTTA AND LEMON CAKE
SUSANNA CAKE
POLISH RICOTTA CHEESECAKE
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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RICOTTA AND CRANBERRIES CAKE
ASIs kitchen
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup cow's milk ricotta
- 1 1/2 cups all-purpose flour
- 1 organic lemon (zest only)
- 3 eggs (medium)
- 1 1/2 tsp baking powder
- 1/3 cup cranberries (dehydrated)
- 1/4 cup pine nuts
- 1/4 cup vegetable oil
- 1 tsp fresh ginger (grated)
- 1/3 cup sugar
- to taste powdered sugar (for final decoration)
Tools
- Kitchen Scale G3Ferrari G20062
- Glass
- Mixing Bowl
- Blender / Mixer
- Bowl
- Sieve
- Loaf Pan 9 x 5 inches
Preparation
To prepare this delicious and light dessert, as a first step, soak the pine nuts in a glass with cold water and place the cranberries in hot water.
The pine nuts prepared this way will not burn during baking, and the cranberries will soften. After drying and flouring them, they can be added to the batter.
In a mixing bowl, place the eggs with the sugar and begin to beat them with an electric mixer for 10-15 minutes.
You will obtain a mixture that doubles in volume and becomes lighter in color.
In a separate bowl, place the ricotta with the ginger and the zest of the organic or untreated lemon, mixing everything well.
Add the beaten eggs to this ricotta mixture, mix well, and then add the sifted flour with the baking powder.
Now drain the cranberries or red blueberries from the soaking water, dry them well with paper towels, lightly flour them, and incorporate them into the batter using a spatula.
Pour the batter into a 9 x 5-inch loaf pan greased and floured, and level it well.
Dry the pine nuts thoroughly and sprinkle them over the cake, then bake in a preheated oven at 350°F for about 40 minutes or according to your oven characteristics.
Once baking is complete, turn off the oven and let the ricotta and cranberries cake cool in the oven before removing it when warm and finishing cooling it on a cake rack.
I loved it, so spongy, delicate, and low in calories!
Enjoy your meal!
Annalisa
SOURCE Recipe seen and modified on Sale & Pepe
SOURCE for my information https://www.greenme.it/mangiare/alimentazione-a-salute/cranberry-proprieta-usi/
