The soft and tall ring cake with ricotta is an incredibly tender dessert made with a very quick method, perfect for those with little time who don’t want to give up a genuine homemade breakfast.
In the batter I added ricotta, a dairy product that makes desserts extremely soft and slightly moist for a long time. I flavored it with orange zest and juice, one of the seasonal fruits I love most.
To make this cake you’ll need just a few ingredients and about 15 minutes of hands-on time. The method is similar to my 5-minute cakes — it’s a cloud: very light, delicate and aromatic, perfect for young and old. The procedure is the same as used for muffins and pancakes, easy and very quick; you’ll only need a large bowl and a hand whisk.
Don’t like orange? No problem: you can replace it with any other citrus or use plenty of vanilla and milk. The nice thing about simple cakes is that they can be customized to your taste.
The soft ring cake contains seed oil; if you prefer, you can use another type of oil or butter. I leave the quantities in the ingredient list.
Here are some breakfast recipes to try:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 14 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 320.18 (Kcal)
- Carbohydrates 43.49 (g) of which sugars 21.31 (g)
- Proteins 7.80 (g)
- Fat 13.89 (g) of which saturated 4.38 (g)of which unsaturated 8.73 (g)
- Fibers 0.69 (g)
- Sodium 42.11 (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 00 flour (or all-purpose)
- 3/4 cup + 1 tbsp granulated sugar
- 1 cup ricotta
- 2 eggs (medium)
- 6 tbsp peanut seed oil (or about 6.5 tbsp (≈95 g) very soft butter)
- 3 1/3 tbsp orange juice
- 1 packet baking powder
- 1 tsp vanilla extract
- orange zest (grated, I used the zest of one unwaxed orange)
- 2 tsp butter
- 1 tbsp 00 flour
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Kitchen scale
- 1 Hand whisk
- 1 Bundt pan 8.7 in diameter
- 1 Grater
Procedure
Put the ricotta in a large bowl together with the sugar and mix very well; add the eggs one at a time, then the oil, the vanilla, the orange juice and the orange zest.
Sift the flour with the baking powder and add them to the liquids, whisking vigorously with the whisk to obtain a homogeneous batter.
Transfer the batter into the buttered and floured pan.
Bake the cake in a preheated conventional (static) oven at 356°F for about 40 minutes.
Do the toothpick test to check for doneness; if necessary, extend the baking time by a few minutes, being careful not to overbake or the cake will become dry.If the surface of the cake tends to brown too much, cover it with a sheet of aluminum foil.
The soft and tall ricotta ring cake is ready — wait 10 minutes before unmolding. Place it on a plate and let it cool completely.
Dust with powdered sugar and serve.
Tips
Storage
The soft and tall ricotta ring cake keeps at room temperature for 3–4 days.
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