Ricotta and Orange Cake: Soft Like a Cloud! 🍊
If you are looking for the perfect treat for breakfast or snack, the ricotta and orange cake is the ultimate answer. This recipe is taking the web by storm for a very simple reason: its incredible softness. Unlike classic cakes, the use of ricotta in the dough allows you to completely eliminate butter and oil, achieving a moist consistency that literally melts in your mouth. The intense aroma of fresh orange releases an irresistible scent that fills the kitchen from the very first minutes of baking.
It’s the ideal dessert for those who love the traditional flavors of the past but don’t want to give up on lightness. It’s very simple to prepare and takes just a few minutes: beat the eggs well with the sugar and incorporate the sieved ricotta to avoid lumps. The secret to assured success? Use organic oranges, as the grated peel is the aromatic soul of this dessert. Try it now and discover why you won’t be able to live without it!
How to Choose the Right Ingredients
To achieve a textbook ricotta and orange cake, choosing the right ingredients is fundamental. Cow’s milk ricotta is the most suitable for a delicate taste, but if you prefer a more pronounced note, you can try sheep’s milk ricotta. A step often underestimated is sieving the ricotta: making it a smooth cream before combining it with the eggs will avoid those small white deposits inside the cake, ensuring an impeccable appearance. As for the flour, type 00 is the standard, but you can replace part of it with almond flour for a gourmet touch and an even richer texture.
Remember that the temperature of the ingredients matters: using room temperature eggs promotes a more stable and voluminous foam. If you want an even more fragrant version, you can add a pinch of cinnamon or vanilla seeds, which pair divinely with citrus. This cake is not just a dessert, but a real healthy treat that brings joy to both children and adults.
Below are other desserts with oranges:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 8.8 oz ricotta
- 6.3 oz sugar
- 7.1 oz type 00 flour
- 2 eggs
- 0.4 cup orange juice
- 1 orange (grated zest)
- 1/2 packet baking powder for desserts
- as needed orange blossom honey
- as needed powdered sugar
Tools
- Pan Round Baking Pan 9.5 inches x 1.2 inches – Carbon Steel with Non-Stick Coating, Reinforced Edge
- Electric Mixer Moulinex PREP MIX Electric Mixer, 450W, 5 Speeds, Turbo Setting, 2 Whisks, 2 Kneading Hooks, Stainless Steel, Ergonomic, Dishwasher Safe Accessories, HM450HF0
Steps for Ricotta and Orange Cake
Preheat the oven to 350°F (static).
Grease and flour a pan about 9-9.5 inches in diameter.
Prepare the ricotta: In a small bowl, sieve the ricotta or work it vigorously with a fork until it becomes a smooth, lump-free cream.
Beat the eggs: In a large bowl, combine the eggs and sugar. Use the electric mixer for about 5 minutes until the mixture becomes light, fluffy, and almost tripled in volume.
Add the aromas and ricotta: Add the grated orange zest and ricotta by spoonfuls, continuing to mix with the mixer at low speed to incorporate it evenly.
Add the liquids: Pour the orange juice (0.4 cup) in a thin stream while continuing to mix.
Incorporate the powders: Sift the flour (and the baking powder, if you decide to use it*) directly into the mixture. Mix gently with a spatula or with the mixer at the lowest speed to avoid deflating the eggs.
Baking: Pour the batter into the pan and level the surface. Bake for about 35-40 minutes. Always do the “toothpick test” before removing from the oven: insert it into the center of the cake, if it comes out dry, it’s ready!Once the cake is out of the oven and cooled, brush the surface with a thin layer of warm orange blossom honey and then sprinkle with plenty of powdered sugar. The honey will help the sugar adhere better and add a deep aromatic note.
Preservation, Notes, Variations for the Ricotta and Orange Cake
For an even more intense flavor, replace the granulated sugar with whole cane sugar: it will give an amber color and a caramelized aftertaste.
Preservation: The cake keeps well under a glass dome at room temperature for 2-3 days. If the environment is very warm, it’s better to store it in the fridge (but take it out 20 minutes before eating).
Freezing: You can freeze it already portioned in freezer bags; it stays perfect for about a month.
FAQ (Questions and Answers)
Can I use store-bought packaged ricotta?
Yes, the important thing is to drain it very well from excess whey to not unbalance the liquid part of the dough.
The cake didn’t rise enough, why?
Probably the eggs were not beaten sufficiently or the flour was deflated by mixing too vigorously from bottom to top.
