Soft orange and ricotta ring cake, a cake that with every bite will give you the aroma of these precious citrus fruits. Yes, it’s often said that the eye wants its share, but we forget that the nose also demands its part. The scent of orange is one of the best fragrances in the world. Don’t you agree? Sight, smell, and taste with this orange and ricotta cake in the dough will satisfy all three. Which one do you think will prevail?
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8/10 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 281.77 (Kcal)
- Carbohydrates 44.61 (g) of which sugars 21.04 (g)
- Proteins 7.55 (g)
- Fat 9.34 (g) of which saturated 5.58 (g)of which unsaturated 3.53 (g)
- Fibers 0.67 (g)
- Sodium 97.37 (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
- 1 1/4 cups all-purpose flour
- 2/3 cup potato starch
- 3/4 cup sugar
- 3 eggs
- 7 oz ricotta
- 1/4 cup butter (you can substitute with 1/4 cup of vegetable oil)
- 1 orange (juice + grated zest)
- 1 packet baking powder
- 1 pinch salt
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Kitchen scale
- 1 Spoon
- 1 Spatula
- 1 Baking pan ring cake
- 1 Oven
Steps
I prepared this tasty orange ring cake with ricotta in the dough using an electric whisk, however, you can also do without it and use the old grandma’s hand mixer to beat the egg whites until stiff.
Crack the eggs, separating the yolks from the whites, and prepare all the weighed ingredients in front of you, so you won’t forget any during the preparation.
Put a pinch of salt in the egg whites and beat them until stiff peaks form. A pinch of salt in sweets enhances their flavor.
Mix the ricotta and butter, at room temperature, with the sugar until you get a smooth and soft mixture.
Then add one yolk at a time, always mixing well.
Then add the sieved flour and potato starch. When the mixture is well combined, you can add the orange juice and the grated zest. Be careful not to grate the bitter white part.
Add the packet of baking powder to the mixture and finally fold in the egg whites, a little at a time, from bottom to top, trying not to deflate them.
Bake in a static oven, preheated, at 340°F for about 50 minutes. Always do the toothpick test before removing it from the oven.
My Recommendation
This orange ring cake, with ricotta and very little butter in the dough, is an excellent cake for a snack and breakfast. It keeps for a few days in a cake holder without issue, but don’t leave it uncovered otherwise it will dry out and become hard.
