Italian Orange Ricotta Cake
A moist, simply delicious orange ricotta cake baked in a tart pan, with an almond-flour cake batter and a creamy orange-infused ricotta filling.
Ingredients
- 2 teaspoons melted butter for the baking pan
- 1 cup (245 g) whole milk ricotta cheese
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 g) freshly grated orange zest from 1 large orange, or 2 small
- ½ cup (50 g) almond flour
- 1 cup (140) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons (120 g) 1 stick unsalted butter, at room temperature
- 1 cup (240 g) sugar
- 2 large eggs
- Powdered sugar for serving
Makes: 8inch round
Instructions
- Heat the oven to 375 degrees. Brush the top, bottom and sides of an 8-inch springform pan with the melted butter.
- Whisk together the ricotta, honey and orange zest in a small bowl until combined.
- Combine the almond flour, all-purpose flour, baking powder and salt in a small bowl.
- In a standing mixer, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one by one; lower the mixer speed and stir in the flour mixture until just combined.
- Scrape the batter into the prepared pan and spread so that it meets the edges of the pan. Evenly top the outside edge and the middle of cake with tablespoon-sized scoops of the ricotta.
- Bake 30-35 minutes. The cake should be golden and the batter around the ricotta lightly firm to the touch. Cool 10 minutes, then release the pan sides and cool the cake completely.
- Dust with powdered sugar before serving.
Notes
- The cake will keep well refrigerated up to 2 days.
Nutrition
Serving: -5servingCalories: 463kcalCarbohydrates: 62gProtein: 9gFat: 21gSodium: 247mgFiber: 2gSugar: 46g
