Orange Ricotta Cake is a moist, fragrant cake that is equally at home on the breakfast table or served topped with whipped cream and an after-dinner espresso!
Omg this orange ricotta cake is goooood. I can’t take all the credit, fluffy ricotta cheese has the most amazing effect on cakes, I know that from my Almond Ricotta Cake and my Ricotta Plum Cake.
The soft plush texture is like no other dessert ~ it’s creamy and fluffy at the same time! And the combination of vanilla, almond, and fresh orange? Well, (don’t tell the other two) but this is my new favorite ricotta cake, it’s pure perfection and a great way to celebrate winter citrus season.
why bake with ricotta cheese?
If you’ve never baked with ricotta, it might sound kind of strange at first. Cheese? In a cake? Ricotta cakes can be traced to Southern Italy, particularly Sicily, Campania, and Puglia, where ricotta is a beloved ingredient in sweet and savory recipes. With a mild flavor and creamy texture, ricotta adds richness and body to cakes without heaviness. Try it once and I guarantee you’ll be hooked.
Making ricotta is easy to do at home, but for this orange ricotta cake recipe, I recommend sticking to a commercial variety since the texture and moisture level will be standardized. There are lots of ways to use homemade ricotta, so it’s definitely worth a try.
add it to an egg scramble or omelet, layer it into a sandwich, or enjoy simply on bread with a drizzle of honey!
ideas for serving orange ricotta cake
I like to keep it plain and simple with a dusting of powdered sugar and watch as my guests eyes light up. But hey, there’s always room for a little bling ~
Can I reduce the sugar in this orange ricotta cake?
You can usually safely reduce sugar by about 1/3 in recipes without issues.
Why is there no orange juice in this recipe?
This particular recipe does not call for any other liquid except for the eggs, and the ricotta itself contributes the additional moisture needed. Most of the flavor from an orange comes from the oils in the zest, so this cake has plenty of flavor.
Can I use another citrus zest instead of orange?
Yes, try lemon, or even grapefruit.
Can I omit the almond extract?
Yes, but I find the combo of vanilla and almond, with the orange is wonderful.
You might experiment with Fiori di Sicilia ~ it’s a unique Italian flavoring combining orange blossom, citrus, and vanilla.
Can I use low fat ricotta?
Yes, but I prefer whole milk ricotta, and the calorie difference per slice of cake is small.
Can I use gluten free flour?
Yes but be aware the cake will be very delicate. You’ll want to serve it from the pan rather than trying to flip it out.
Could I add a glaze to this orange ricotta cake?
Yes, mix orange juice with powdered sugar to make a simple glaze and spread or drizzle it over the cake.
more Italian-inspired cakes for bringing a taste of the Mediterranean to your table
Preheat your oven to 350F and butter your cake pan. Cut a circle of parchment paper and lay it on the bottom of the pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and ricotta for 1 to 2 minutes until well mixed. Add in the eggs and mix for 30 seconds to 1 minute until smooth. Briefly mix in the vanilla extract, almond extract, and orange zest.
In a small bowl, whisk together the flour, baking powder and salt. Add to the stand mixer bowl (I do this in two batches) and mix just until the batter comes together with no white streaks of flour, don't over-mix.
Pour the batter into your prepared pan and spread it out so it's even. Sprinkle the 2 tablespoons of sugar evenly over the top of the batter.
Bake for about 50 minutes. The cake should be risen and golden on top, and the center should not be wet, and you can use a toothpick to check.
Remove and allow to partially cool in the pan before gently releasing from your springform pan. I let mine cool for about 15-20 minutes because this is a delicate cake. It can help to gently run the edge of a butterknife around the edge of the cake to help release it. Remove the parchment paper from the bottom of the cake and transfer to a wire baking rack and allow to fully cool. Note: if using a regular cake pan you will not remove or flip out the cake, it will be too delicate.
Sift powdered sugar over the top before serving, if desired.
Notes
Recipe lightly adapted from Giada De Laurentiis, as seen in Food & Wine.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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This recipe is soooo good. I’ve had my heart set on making it for over a week, having an abundance of fresh grown oranges shared by our neighbor as well as some left over ricotta cheese. I finally made it today and it is just wonderful! It is moist, fluffy, and lots of good orange flavor comes through. I used a bit more than a tablespoon of orange zest because I really wanted the orange flavor. I especially like using both almond and vanilla extract. This is definitely a keeper for me!
As promised, these are the results of the swap for almond flour, or rather almond meal. It came out great, I added only a handful of AP flour. I also beat up the whites to soft peaks and folded them into the batter. Also I cut the sugar and drastically cut butter. Instead, I added a couple tablespoons of plain greek yogurt to my homemade ricotta, and olive oil. Finally, I sprinkled some candied orange peel and raw Hawaiian sugar on top of the batter before sticking it into the oven. I guess it became a totally different recipe…LOL. result: fabulous light cake
I just made this earlier this morning. I didn’t have any almond extract so used a bit of rum. I also added a layer of sliced almonds in top of the sugar. Otherwise, it was just as written. It turned out beautifully, with a nicely browned outside and such a fluffy cake that it actually jiggled as I shook the portion I handed to my friend. We had seconds. Beautiful presentation, lively flavor and texture!
It’s just the orange zest, that’s where the vast majority of orange flavor comes from, in the oils in the peel. This particular recipe doesn’t call for any other moisture besides the eggs and ricotta, so orange juice is not an ingredient. You can, if you like, make an orange juice + powdered sugar glaze to drizzle or frost the cake.
Sue, to make Orange Ricotta Cake lactose free, could I use lactose free cottage cheese, and whip it in the blender? I don’t know of any available LF ricotta. Thanks.
After putting the batter into the pan and spreading it even, the instructions say to sprinkle the 2 Tbsp of sugar over the top. Which 2 T of sugar is this referring to? Is it part of the 1¼ C in the cake or is it an extra a 2 T? If extra, is it granulated sugar or sparkling sugar.
Can’t wait to try this… just want to ensure I’m using the correct amount of sugar. Thanks, Sue
P.S. I LOVE your recipes… they’re unique and not the same run-of-mill recipes I see elsewhere.
Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
This recipe is soooo good. I’ve had my heart set on making it for over a week, having an abundance of fresh grown oranges shared by our neighbor as well as some left over ricotta cheese. I finally made it today and it is just wonderful! It is moist, fluffy, and lots of good orange flavor comes through. I used a bit more than a tablespoon of orange zest because I really wanted the orange flavor. I especially like using both almond and vanilla extract. This is definitely a keeper for me!
As promised, these are the results of the swap for almond flour, or rather almond meal. It came out great, I added only a handful of AP flour. I also beat up the whites to soft peaks and folded them into the batter. Also I cut the sugar and drastically cut butter. Instead, I added a couple tablespoons of plain greek yogurt to my homemade ricotta, and olive oil. Finally, I sprinkled some candied orange peel and raw Hawaiian sugar on top of the batter before sticking it into the oven. I guess it became a totally different recipe…LOL. result: fabulous light cake
I just made this earlier this morning. I didn’t have any almond extract so used a bit of rum. I also added a layer of sliced almonds in top of the sugar. Otherwise, it was just as written. It turned out beautifully, with a nicely browned outside and such a fluffy cake that it actually jiggled as I shook the portion I handed to my friend. We had seconds. Beautiful presentation, lively flavor and texture!
Can I substitute the flour for almond meal
I think almond meal would make the cake too delicate, but you might experiment starting with half almond flour.
Not sure if I’m missing something but what makes this orange other than the orange zest?
It’s just the orange zest, that’s where the vast majority of orange flavor comes from, in the oils in the peel. This particular recipe doesn’t call for any other moisture besides the eggs and ricotta, so orange juice is not an ingredient. You can, if you like, make an orange juice + powdered sugar glaze to drizzle or frost the cake.
Sue, to make Orange Ricotta Cake lactose free, could I use lactose free cottage cheese, and whip it in the blender? I don’t know of any available LF ricotta. Thanks.
I don’t see why not Terry. If your cottage cheese is very wet, drain it first.
After putting the batter into the pan and spreading it even, the instructions say to sprinkle the 2 Tbsp of sugar over the top. Which 2 T of sugar is this referring to? Is it part of the 1¼ C in the cake or is it an extra a 2 T? If extra, is it granulated sugar or sparkling sugar.
Can’t wait to try this… just want to ensure I’m using the correct amount of sugar. Thanks, Sue
P.S. I LOVE your recipes… they’re unique and not the same run-of-mill recipes I see elsewhere.
It’s a separate amount of regular sugar, although you could use sparkling sugar, I just clarified that. Thanks for spotting that ~ hope you love it!
may regular flour be substituted for almond flour?
I haven’t tried that but I think the cake would be too soft and unstructured if you use almond flour.
I’ll try 50/50. I’ll let you know
Good luck!
Is 1 tsp of orange zest correct? Seems like a small amount for an orange flavored cake.
That was an error, thanks. You’ll use all the zest from one orange, that might be a tablespoon or more.
Can I frerezze the ricocottaq cake?
Yes, let it cool completely first.
Yes, it will freeze nicely.