Spiced Cranberry Cake

Directions

• Macerated Berries
• In a medium bowl, add 150 g cranberries, orange juice, orange zest, grated ginger, cardamon, and granulated sugar.
• Stir and refrigerate overnight (or let rest at room temp for at least 2 hours).
• Streusel
• In a medium bowl, whisk together the flour and sugar. Add the butter and vanilla.
• Mix by hand or with a mixer paddle attachment until the butter is incorporated into the dry ingredients.
• Ricotta Filling
• In a medium bowl, combine room temperature ricotta, fresh-squeezed orange juice, and sugar. Stir and set aside.
• Vanilla Cake
• Place the rack in the center of the oven. Preheat the oven to 350℉.
• Line the springform pan with parchment, spray with pan spray, and dust lightly with flour.
• In a stand mixer bowl fitted with a whisk attachment, mix the flour, baking powder, sugar, and salt.
• Add the butter, eggs, and vanilla extract.
• Using a paddle attachment, mix the batter on low for 10 seconds. Increase the speed to high, and mix for 20 seconds. Scrape down the sides of the bowl.
• Pour the batter into the prepared pan.
• Dollop the ricotta filling over the top and gently spread it evenly over the top.
• Evenly distribute the macerated berries over the ricotta layer. Retain some of the juice.
• Sprinkle the streusel over the cranberry layer.
• Bake for 30 minutes then rotate the pan 180 degrees. Bake for an additional 30 minutes.
• Test the center with a toothpick. If the toothpick comes out clean, the cake is ready. If the toothpick comes out with batter on it or the cake center looks liquidy, bake for an additional 5-10 minutes.
• When fully baked, remove the cake from the oven, and let it cool for 10 minutes on a wire rack. Separate the cake from the pan with a knife or pastry spatula. Remove the cake from the pan.
• Cool for at least 20 minutes before serving.
• Dust with powdered sugar (optional).