It seems I’m on a ricotta roll and quite possibly a citrus kick.
Last week I posted these lovely Lemon Ricotta Pancakes with Lemon Curd and Vanilla Bean Maple Syrup and this week I’m all about zesty orange and ricotta cheese with this divine little Orange and Ricotta Cake.
What can I say except it’s February. The time of year I reach for all things citrus because “tis the season” for citrus and a little something dreamy and creamy to get me through the end of winter.
Italian desserts aren’t terribly sweet in flavor, which makes them just as lovely to serve for breakfast as it is for dessert.
This fragrant Orange Ricotta Cake is slightly dense like a cheesecake but lighter in texture and pairs deliciously with the sweet whipped mascarpone – tasting a bit like summer sunshine, teasing the palate with bright, happy flavors of zesty orange.
A fun new feature I’ve added to the recipe print function is the BUY INGREDIENTS tab right under the recipe ingredients. I’ve added this handy new tool from Chicory to help make purchasing ingredients and cooking just a little simpler. Chicory helps you find the best food delivery service should you be in a pinch and need items for a last-minute dinner party, brunch or even a cupcake party at your children’s school. Or maybe you’re just too busy to stop at the market on the way home.
Chicory automatically detects your zip code when you click, and will recommend the grocer that’s best for your area. In some areas, up to three grocers are available, currently. As for products, they make the best product match possible based on the name of the ingredient listed. If there are two “oatmeals,” say, that match well, then they default to the most cost-effective option. You have the option to swap out products using the “Change” feature.
Just a little added convenience for creating delicious and healthy food for you and your family. 🙂 Let me know if you try it and how you like it. Thanks!
Delicious Wishes and Loads of Love,
- 2 cups all-purpose flour, plus more for dusting
- 1 tablespoon of baking powder
- Pinch of salt
- 4 eggs
- ½ cup dark brown sugar, packed and heaping
- 2 cups whole milk ricotta
- 2 large oranges, zested
- ½ teaspoon orange extract
- ¼ cup extra virgin olive oil
- ¾ cup of whole milk
- 1 8-ounce container of mascarpone cheese
- ¼ - 1/3 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Pre-heat the oven to 350F .
Butter and flour a 9-inch spring form pan. Shake out the excess flour and set aside.
Mix together the flour, baking powder and salt. Set aside.
In an electric mixer, whisk the eggs and brown sugar until light and creamy. Then whisk in the ricotta cheese, oil, orange zest, orange extract and milk until blended.
Next, mix in the flour and baking powder mixture until thoroughly incorporated. Pour the cake batter into the prepared pan and bake for about 50-55 minutes or until the top of the cake is golden brown and firm to the touch.
Let the cake cool for about 5-10 minutes, then turn it onto a cake plate.
While the cake is baking, whisk together the mascarpone, heavy cream, powdered sugar and vanilla extract until light and fluffy.
When the cake has cooled completely, spread the sweet mascarpone on top of the cake and serve. Garnish with additional powdered sugar if desired. This cake can be stored in the refrigerator for up to five days.
I originally created this for Home By Design Magazine's Dec/Jan 2015 Issue.