Orange Ricotta Cake
Easy orange ricotta cake is a fluffy Mediterranean dessert bursting with bright flavor, this cake is a winter citrus season must-bake!
Servings: 12 servings
Equipment
- 9 inch springform cake pan (you can also use a 9 inch regular cake pan.)
Ingredients
- 12 Tbsp unsalted butter, room temperature
- 1 1/4 cup sugar + 2 tablespoons (25 grams) for sprinkling before baking.
- 3 large eggs
- 1 1/2 cups whole milk ricotta cheese
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 Tbsp freshly grated orange zest (1 medium orange)
- 1 1/2 cup flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
Garnish
Instructions
- 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.
Nutrition
Calories: 312 kcal · Carbohydrates: 34 g · Protein: 7 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.5 g · Cholesterol: 92 mg · Sodium: 144 mg · Potassium: 155 mg · Fiber: 0.4 g · Sugar: 21 g · Vitamin A: 555 IU · Calcium: 113 mg · Iron: 1 mg
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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