Fall is officially here. The trees have turned, the air is crisp, and all my sweaters have been unearthed from under my bed, all ready for their weekly rotation. It’s perfect.
So now we have cranberries.Tart, rosy, crisp cranberries. They will soon be making their way into stuffings and sauces for holiday dinners or used in delicious crumbles, muffins and cookies. How about pairing fresh cranberries with a buttery and tangy tea cake made for morning, afternoon and evening? With just a hint of lemon throughout, this could be, as my Mom declared to me after her first bite, “Your best cake yet.”
The best part is that this cake can be thrown together at any moment’s notice. No butter and sugar to be creamed or eggs that need to reach room temperature. The dry ingredients and wet ingredients are mixed separately, then folded by hand (if you want) to create a thick, viscous golden batter. The cranberries pop up here and there, like pretty little jewels.
Lemon Ricotta Yoghurt Tea Cake with Cranberries
Loosely adapted from Ina Garten and Bon Appetit
You can easily substitute the cranberries for blueberries or any type of berries. The cake is just as delicious with just a hint of lemon and can be made with solely ricotta or yoghurt.
*If you’re using regular yoghurt, you may not need to add milk. The batter should be thick like that of a pound cake.