The 5 Minute Ricotta and Orange Cake is an exceptionally soft dessert ideal for breakfast. The recipe is very simple; it takes just a few minutes to prepare the batter with simple ingredients that are usually available at home.
The version I propose today enriches my collection of 5-minute cakes and is a cloud, very light, delicate, and aromatic, perfect for both adults and children. The process is the same used for preparing muffins and pancakes. You separate the dry and wet ingredients into two bowls, quickly mix everything, and bake. In a few minutes, you will have perfect, soft, and light batters ideal for breakfast and snacks or any other occasion.
The ricotta and orange cake contains vegetable oil, but if you want to replace it with butter, you can do so safely; just consider adding 20% more, so if the recipe calls for 100 g of oil, you should replace it with 120 g of very soft butter.
Here are some other recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 286.00 (Kcal)
- Carbohydrates 39.60 (g) of which sugars 20.55 (g)
- Proteins 6.48 (g)
- Fat 12.36 (g) of which saturated 4.14 (g)of which unsaturated 7.65 (g)
- Fibers 0.62 (g)
- Sodium 35.13 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 cup whole-milk ricotta
- 1/3 cup orange juice
- 1/3 cup peanut oil (or 6 tbsp soft butter)
- 2 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp orange zest (grated, equivalent to the zest of a small organic orange)
- 2 tsp butter
- 1 tbsp all-purpose flour
- to taste vanilla powdered sugar
Tools
- 2 Bowls
- 1 Scale
- 1 Hand Whisk
- 1 Cake Tin springform, 9 inches in diameter
Procedure
Put the ricotta in a bowl along with the sugar and mix it very well; this way, it will become smooth and silky.
Add the eggs, incorporating them one at a time, then the oil, the orange juice, finally the vanilla, and the grated orange zest.
In a large bowl, sift the flour with the baking powder.
Pour the liquids into the bowl with the dry ingredients and mix the mixture with the whisk.
The batter is ready.
Pour the mixture into the greased and floured cake tin. Bake the cake in a preheated static oven at 350°F for about 45 minutes.
Perform the toothpick test to check the baking. If necessary, extend it by a few minutes. Be careful not to overbake it, or it will become dry.
If the cake’s surface tends to darken too much, cover it with a sheet of aluminum foil.
The 5 Minute Ricotta and Orange Cake is ready; let it cool completely, sprinkle it with powdered sugar, and serve.
Tips
Storage
The 5 Minute Ricotta and Orange Cake keeps at room temperature for 3/4 days.
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