Easy Ricotta Orange Cake
This ricotta orange cake with its spongy and velvety texture is an amazing winter dessert. Rich in proteins and delicious, it is the perfect dessert for an afternoon tea… or any other occasion, to be honest.
Italian name: Torta ricotta e arancia [tɔrta di rikɔtta e arantʃa]
Imagine you are all curled up on your cozy sofa on a Sunday afternoon reading and relaxing. Wouldn’t a fragrant piece of cake just complete the picture perfectly?
A slice of this ricotta orange cake will satisfy your sweet tooth. Thanks to ist spongy and moist texture it is perfect to be enjoyed and shared with your friends! An authentic slice of comfort!
Why It’s Worth a Spot on Your Table
This ricotta orange cake is an extremely easy dessert: it will take you just a few minutes of preparation mixing all the ingredients together before baking and enjoying it.
It is perfect for breakfast, an afternoon tea, and is also beautiful enough to share with your friends at a warm dinner party. Basically, it fits every occasion!
Plus: the ricotta orange cake is easily customizable – swap in almond flour for a nuttier flavor or use goat/sheep ricotta for a bolder aroma.
Are you a citrus aficionado? Then you might like this Mediterranean Roasted Chicken with Lemon
Ingredients
Ingredients for 4 servings
- 2 eggs
- 1 cup ricotta cheese (200 gr)
- 1 3/4 cups flour (200 gr)
- 2/3 cup brown sugar (120 gr)
- 3/4 cup seed oil (200 ml)
- 1 1/2 tsp baking powder (8 gr)
- Zest and juice of 2 oranges
- 1 peeled and sliced orange
- 1 pinch salt
Cooking time: 1h 15 minutes
Ricotta Cheese
Ricotta is a soft and fresh cheese, very versatile, thanks to its natural sweetness. For this recipe we will use cow ricotta cheese. If you prefer a bolder flavor, you can use goat or sheep ricotta!
The cheese will give the cake a super spongy and velvety texture, it will be moist and dense, perfect to accompany a cup of your favorite tea!
Oranges
Over winter, oranges are juicy, sweet and delicious, so I suggest choosing the fruit wisely, to obtain a perfect ricotta orange cake. We will add the zest and the juice in the dough, and we will use some slices to decorate the top of the cake.
Flour
You can use all purpose flour for this recipe, but you can also add some almond flour to the mix (⅓ of the total amount should be enough).
Brown Sugar
You can either use brown sugar or white sugar for this recipe. Personally, I really enjoy the caramel aftertaste of the brown sugar, it complements the oranges and the ricotta very well.
Tips
- Use a 10 inch (25 cm) diameter pie plate to reduce the cooking time. If you use a loaf pan, your cake will need more cooking time (like mine).
- Choose ripe and sweet oranges.
- Want a crunchier top? Sprinkle some brown sugar before baking
- Remember to wash the oranges before using the zest!
Step by Step Recipe
- Preheat your oven to 350°F (180°C).
- Let’s start with the moist ingredients, adding and mixing well in a bowl: first egg and sugar, after a good stir, the oil.
- Add the ricotta, the orange zest and the orange juice and mix carefully.
- Incorporate the dry ingredients: Sift in flour, baking powder, and salt, then gently fold until the batter is smooth.
- Pour the batter in a buttered loaf pan, add some orange slices on top and bake for 50 minutes at 180°.
- Check if it is well cooked using a toothpick: if it comes out dry it is time to take our spongy ricotta orange cake out of the oven.
- Wait until it cools off before serving and enjoy it with a cup of your favorite tea.
If you want to try out another cozy wintery dessert, prepare these Red Wine Poached Pears.
Are you looking for other desserts? I got you!
Recipe Card
Spongy Ricotta Orange Chake
Equipment
- Oven
- 10 inch pie plate/loaf pan
Ingredients
- 2 eggs
- 1 cup ricotta cheese 200 gr
- 1 3/4 cups flour 200 gr
- 2/3 cup brown sugar 120 gr
- 3/4 cup seed oil 200 ml
- 1 1/2 tsp baking powder 8 gr
- Zest and juice of 2 oranges
- 1 peeled and sliced orange
- 1 pinch salt
Instructions
- Preheat your oven to 350°F (180°C).
- Add and mix well in a bowl: first egg and sugar, after a good stir, the oil, the ricotta, the orange zest and the orange juice.
- Incorporate the dry ingredients: sift in flour, baking powder, and salt, then gently fold until the batter is smooth.
- Pour the batter in a buttered loaf pan, add some orange slices on top and bake for 50 minutes at 180°.
- Check if it is well cooked using a toothpick: if it comes out dry it is time to take our spongy ricotta orange cake out of the oven.
- Wait until it cools off before serving and enjoy it with a cup of your favorite tea.
May I tempt you? Here you can find other Italian classics!
FAQs
How can I store this cake?
Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
Can I use a different type of sugar?
Yes, white sugar works too, but brown sugar gives a richer taste.
Can I make this cake gluten-free?
Yes! Use gluten-free all-purpose flour.
Did I forget something? Don’t be shy and ask in the comments!
