Clementine cake with ricotta, soft and easy to prepare. A fragrant cake, perfect for breakfast or a snack, simple even without butter.
If you’re looking for a simple, quick, and at the same time fragrant dessert, this clementine cake with ricotta is the right recipe. The dough is light, soft, and enriched with ricotta, which makes the cake soft without weighing it down. The fresh clementines give an intense citrus aroma, making each slice perfect for breakfast, a snack, or even for an afternoon tea.
If you like citrus desserts but don’t want to give up practicality, this soft clementine cake is perfect: its delicate scent of freshly squeezed clementines and the creamy consistency of the ricotta make each slice tasty yet balanced. Even those who do not like too rich desserts will appreciate the lightness of the dough.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the appropriate contact form found at the end of the page.
Other recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 270.10 (Kcal)
- Carbohydrates 40.23 (g) of which sugars 21.24 (g)
- Proteins 7.70 (g)
- Fat 9.84 (g) of which saturated 2.88 (g)of which unsaturated 6.40 (g)
- Fibers 0.76 (g)
- Sodium 46.33 (mg)
Indicative values for a portion of 75 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 for the Clementine Cake with Ricotta
- 1.6 cups all-purpose flour
- 1 cup ricotta
- 3/4 cup sugar
- 2 eggs (size M)
- 3 tbsp sunflower oil
- Half packet baking powder
- 2 fresh clementines
Tools
- 1 Grater
- 1 Blender
- 1 Stand Mixer
- 1 Cake Pan
- Parchment Paper
Recipe for Clementine Cake with Ricotta
Start making the clementine cake by beating the eggs with sugar in a bowl until they double in volume.
Add the ricotta and mix.
While mixing, pour in the oil in a thin stream.
Continue to work the mixture with the beaters until it is homogeneous.
From two untreated clementines extract zest and juice.
Add the zest to the batter and pour in the juice in a thin stream while stirring.
Sift all-purpose flour and baking powder directly into the bowl with the other ingredients.
Mix until you get a homogeneous and fairly dense batter.
Transfer the cake batter into a 8-inch diameter round pan greased or lined with parchment paper.
Bake the clementine cake in a preheated static oven at 350°F for 40-45 minutes.
Do the toothpick test before removing it from the oven.
Let the cake cool before removing it from the pan.
Clementine Cake – To Conclude
The clementine cake is soft, fragrant, perfect to enjoy at any time of the day. Its simplicity is its strength and each slice releases a delicate citrus aroma that makes this cake a little winter treat to share or enjoy alone.
Also try the Ricotta and Cocoa Cake with Chocolate Chips
FAQ (Frequently Asked Questions)
How long does the cake stay soft?
Stored in an airtight container at room temperature, it stays soft for 2-3 days. In the fridge, it can last up to 5 days, but better let it return to room temperature before serving.
Can I reduce the sugar?
Yes, you can reduce the sugar to 1/2 cup, but the cake will be less intense in flavor and slightly less soft.
Can I use mandarins or oranges instead of clementines?
Absolutely, sweet mandarins or oranges work well. Remember to grate only the zest and add a bit of juice to maintain the citrus aroma.
Ricotta Desserts, Simple and Genuine Recipes
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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