Spongy Ricotta Orange Chake
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!
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.