Orange and Ricotta Bundt Cake, a very soft and fragrant cake with fresh oranges, using both the zest and the juice.
After the lactose-free orange bundt cake, I wanted to try this recipe that contains ricotta for unique softness given by the internal moisture that ricotta provides among the ingredients.
This is a very simple recipe to prepare using an electric mixer, but you could also prepare it entirely by hand, always starting with well-beaten eggs with sugar.
For this bundt cake, I used a 20 cm springform pan, but if you want to use the classic bundt pan, that is 26/28 cm in diameter, you just need to double the quantities of the ingredients listed below.
This is a perfect cake for breakfast, convenient to take to school or work for genuine snacks without preservatives, it stays soft for several days if kept in the classic cake holders with a lid.
For those who love to knead their breakfasts at home, I also recommend other recipes, including some vegan and sugar-free ones.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 262.95 (Kcal)
- Carbohydrates 37.38 (g) of which sugars 17.47 (g)
- Proteins 6.14 (g)
- Fat 11.00 (g) of which saturated 2.87 (g)of which unsaturated 7.66 (g)
- Fibers 0.48 (g)
- Sodium 37.67 (mg)
Indicative values for a portion of 71 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 eggs
- 120 sugar
- 1/4 cup orange juice (a little more if desired)
- as needed orange zest (1 orange)
- 150 g ricotta
- 1/4 cup vegetable oil
- 1 1/4 cups all-purpose flour
- 6 tbsps potato starch
- 1 packet baking powder
Tools
- 1 Electric whisk
- 1 Bundt cake pan
- 1 Juicer
- 1 Grater
- 1 Container
Preparation
The preparation of the batter is simple, you can also get your children to help, spending an afternoon playing in the kitchen.
You will have a very soft and moist bundt cake, perfect to consume with milk and tea, but delicious even eaten plain because it is very soft.
The first step is to beat the eggs well with the sugar, as you can see in the photo they should be well whitened and fluffy. When the eggs are well beaten, gradually add all the other ingredients. Also add the orange zest, it will give an incredible aroma to the cake.
After adding all the ingredients while still mixing with the electric mixer, you can pour the batter into the bundt pan.
I recommend a springform pan to remove the cake well after baking, but you can also use a regular pan, the important thing in both cases is that before pouring the batter, you buttered and floured the pan.
Bake the bundt cake in a preheated oven at 350°F (180°C) for about 30 minutes, always do the toothpick test before removing from the oven.
NOTES
The orange and ricotta bundt cake keeps well for several days at room temperature, but I recommend keeping it covered, so inside a cake holder with a lid or tin box.
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Frequently Asked Questions
Can I replace the orange with lemon?
Yes, you can prepare the same bundt cake by replacing the orange with lemon, but add about 2 tablespoons more sugar to prevent it from being too tart.
