Quick Cranberry Ricotta Cake

Name: Quick Cranberry Ricotta Cake
Total time: 50 min
Ingredients: 125 ml Butter, melted; 310 ml Sugar; 375 ml Ricotta cheese; 3 Egg; 2 ml Vanilla; 375 ml Flour; 10 ml Baking powder; 5 ml Salt; 1 ml Cinnamon; 1 ml Nutmeg; 375 ml Cranberry

Por Glen & Friends Cooking · 50 min

Ingredientes

Butter · melted125 ml
Sugar310 ml
Ricotta cheese375 ml
Egg3
Vanilla2 ml
Flour375 ml
Baking powder10 ml
Salt5 ml
Cinnamon1 ml
Nutmeg1 ml
Cranberry375 ml

Modo de preparo

Preheat the oven to 350°F (180°C). Grease a 9x9-inch baking tin and line it with parchment.
Whisk the melted butter, sugar, ricotta, eggs and vanilla in a large bowl.
Stir together the flour, baking powder and salt, then fold into the butter mixture.
Spread the batter evenly in the prepared pan.
Toss the cranberries with the 1/4 cup sugar and scatter over the batter.
Bake for about 1 hour, until golden brown and a wooden pick inserted in the centre comes out clean.

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