Non-pie dessert, snack waiting for thanksgiving dinner, breakfast throughout the week— this cake does it all. We made it multiple times this season, and next I want to experiment with using a whole grain flour like spelt.
INGREDIENTS:
-1.5c gf (or regular) flour
-2t baking powder
-1/2 sea salt
1/8t cinnamon (optional)
-3 eggs
-1/3c honey
-1.5c whole milk ricotta (15oz container)
-1/2c avocado oil
-1t vanilla
-1.5c fresh or thawed whole cranberries (16oz)
DIRECTIONS:
Combine dry ingredients.
Lightly beaten eggs. Whisk eggs, honey, ricotta, oil, vanilla. Fold in dry ingredients, then fold in 1 cup of cranberries and transfer to prepared 8x8 pan.
With remaining cranberries, swirl them in a bowl with a little extra honey, then gently press into the top of the cake.
Bake at 350 for 1 hour to 1:15 until cooked through. Let cool 20 minutes.
Adapted from Real Simple, November 2024
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