This recipe is a true cloud of goodness: the ricotta and dried cranberry cake is the ideal dessert for those who love moist, sponge-like textures typical of the most genuine pantry cakes. The combination of delicate fresh ricotta and the slightly tart note of dried cranberries creates a perfect balance, making every slice irresistible both for breakfast and tea time. Preparing this ricotta cake is very simple, but the secret to make it so tall and fluffy lies entirely in separating the eggs. Follow my technical steps to obtain a handcrafted patisserie result directly in your kitchen!
If you like ricotta desserts try the ricotta and almond cake or the San Sebastian cheesecake with ricotta and spreadable cream. Try the ricotta cake with almonds and chocolate or the ricotta bundt cake.
Let’s get to work and prepare the ricotta cake together.
OTHER RICOTTA DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the ricotta and dried cranberry cake
- 1 1/4 cups fresh ricotta (about 10.6 oz / 300 g)
- 2 cups type 1 flour
- 1 cup granulated sugar
- 3/4 cup milk (at room temperature)
- 3 eggs
- 1 zest of 1 lemon
- 1 packet baking powder for cakes
- 1 cup dried cranberries (about 3.5 oz / 100 g)
- 1 tbsp powdered sugar
Steps to prepare the ricotta and dried cranberry cake
Start by carefully separating the yolks from the whites. In a perfectly clean, grease-free bowl, whisk the egg whites until very stiff adding about one third of the total sugar; set this fluffy mass aside. In another large bowl, combine the yolks with the fresh cow’s ricotta together with the remaining sugar. Begin working with a fork to break up the ricotta well, then switch to the electric beaters: you should obtain a smooth, light and very homogeneous cream, which will be the structural core of your cake.
Fold the previously sifted type 1 flour together with the packet of baking powder into the ricotta and yolk cream. Pour in the milk at room temperature in a thin stream and add a pinch of salt and the finely grated lemon zest. Mix using the beaters at low speed until you obtain a fluid, lump-free batter. Using type 1 flour will give your ricotta cake a more rustic, authentic flavor while maintaining incredible softness thanks to the dairy’s fat content.
At this point, stop using the electric beaters and switch to a spatula. Gently fold the whipped egg whites into the batter in two or three additions using slow upward motions so as not to deflate the incorporated air. Take the dried cranberries (or, if you prefer, chocolate chips or raisins previously soaked and well dried) and lightly dust them with flour. This technical step is essential to prevent the inclusions from sinking all to the bottom of the pan during baking. Add the cranberries to the batter and fold one last time with great delicacy.
Line a pan about 8.66 in in diameter with baking paper. Carefully pour in the batter, leveling it well, and bake in a conventional oven preheated to 338°F. Baking will take about 45 minutes to an hour: every oven is different, so I strongly recommend doing the toothpick test before removing the cake finally from the oven. Once the cake is nicely golden and the toothpick comes out dry, remove the pan and let it cool completely. Only when the ricotta cake is cold, remove it from the pan and dust the surface generously with powdered sugar.
Tips for a perfect result
Ricotta quality: For optimal results use very fresh cow’s ricotta and be sure to let it drain from its whey for at least half an hour before use. Ricotta that is too wet could overly weigh down the batter, preventing the cake from rising properly in height during baking.
Stiff whipped egg whites: When whipping the egg whites with sugar, make sure the texture is so firm that it does not slide if you turn the bowl upside down. This soft ‘meringue’ is the only natural leavening agent that will guarantee the lightness typical of this soft cake.
Milk temperature: Never use milk straight from the fridge. Milk at room temperature blends much better with the fats in the ricotta and eggs, avoiding sudden temperature changes that could cause lumps during batter formation.
Delicious variations you can try
Chocolate chips: If you don’t like red fruits, you can replace the cranberries with 100 g of dark chocolate chips. Remember to put them in the freezer for 15 minutes and lightly flour them before adding them to the batter for a perfect and even distribution.
Citrus version: For an even more intense aroma, you can use a mix of orange and lemon zest, or add a tablespoon of orange liqueur to the batter. This variant pairs divinely with the sweetness of fresh ricotta.
Nuts: Try adding a handful of pine nuts or sliced almonds on top of the cake before baking. They will toast during baking, giving a crunchy note that pleasantly contrasts with the soft, moist heart of the cake.
Storage and suggestions
At room temperature: The ricotta cake keeps perfectly under a glass dome for 2-3 days. Thanks to the natural moisture of the ricotta, it will remain soft like freshly baked for much longer than a classic sponge cake.
In the refrigerator: If the environment is very hot, you can store it in the fridge in an airtight container. In that case, I suggest leaving it at room temperature for about ten minutes before eating so that it releases its citrus aroma again.
Freezing: You can freeze the cake already sliced, wrapping each slice individually in plastic wrap. Simply let them thaw at room temperature or heat them for a few seconds in the microwave for a healthy, ready breakfast anytime.
Now it’s your turn!
The ricotta and dried cranberry cake is one of those recipes that smells like home and slow Sunday mornings with the family. Its incredible softness, paired with the lively touch of cranberries, makes it a true treat for the palate, perfect for dunking in milk or enjoying with a steaming cup of tea.
Which variation do you prefer? Will you stay faithful to the dried cranberries or give in to the temptation of a rich heart of chocolate chips? Tell me in the comments, I can’t wait to discover your favorite version!
FAQ (Questions and Answers)
Can I use sheep’s ricotta?
Certainly. Sheep’s ricotta has a more intense flavor and a slightly fattier texture than cow’s ricotta. It will make your ricotta cake even more flavorful and aromatic, ideal if you like stronger, more rustic tastes.
What if the cranberries still sink?
Make sure the batter has the right density; if it is too runny, the cranberries will sink despite being floured. Also, add them at the very last moment, just before baking the pan in the hot oven.
Is it possible to replace granulated sugar?
Yes, you can use brown sugar for a more caramelized note, or erythritol if you want to reduce the glycemic impact. Keep in mind that the final texture may vary slightly in terms of overall softness.
