Or the “I bought too much ricotta at Costco Cake”
Well it seems that not everyone shares my love of ricotta. Notably my family. On each Costco trip I can’t help but buy a kilo and then look for ways to use it. Baked Ricotta always a hit, especially when entertaining. Sneak some into pasta and lasagne, or in a vegie bake. But I am usually left with quite a bit with the use by date ticking closer. Add in some inclement weather forcing us to remain indoors and you get time for experimenting. First I tried a Berry Ricotta Cake which had great flavour but was a little dry (that one will be carried over ) and then I came across this recipe and it was an instant winner! Crunchy crust with a delicious moist centre, delicately flavoured with citrus. Yum!
This Orange Ricotta Cake is so simple. Start by preheating the oven to 180°C and lining a 20cm springform tin with baking paper. Springform makes it easier to get out the cake, but does also result in thicker “crust”. If you do not have one, or want to avoid the crust, use a 20cm round tin. Personally, I love the crunchy crust and the different texture it brings to the moist cake.
In a small bowl, whisk together 3/4 cup fresh ricotta cheese, honey and the zest of a large navel orange. Please use fresh ricotta (about 175g if getting from deli) not the stuff in a tub as it is very wet and may impact on the end result.
Already your kitchen will be smelling divine! Add all the dry ingredients in a bowl and mix together.
The original recipe called for toasting almonds then grinding them. Ground almonds were also part of my Costco adventure, so I decided on the quicker, easier option. If you don’t want to measure with a scale, use about 5 tablespoons.
Beat sugar and butter until light and creamy, then add eggs one a time, beating well after each addition. Pretty standard cake making procedure so no photos! Mix in the flour mixture and place in prepared pan.
The mixture will be quite thick – don’t worry about how dense it is because here comes the lovely ricotta that you prepared earlier. Dollop spoonfuls around the edge of the cake and one in the middle.
Pop in the oven for 30-35 minutes. Your cake will be done when the edges around the ricotta are golden and firm to touch.
Cool slightly in tin then turn out on a rack. Sprinkle with icing sugar and perhaps serve with a dollop of cream or mascarpone, or just with a good cup of tea. Enjoy!
- ¾ cup fresh ricotta cheese (175g)
- 1 tbs honey
- zest of a large navel orange
- 50g almond meal (about 5 tbs)
- 1 cup flour
- 1 tsp baking powder
- pinch salt
- 125g butter, at room temperature
- 1 cup caster sugar
- 2 eggs
- Line a 20cm springform tin with baking paper. Preheat oven to 180°C
- In a small bowl, whisk together ricotta, zest and honey, then set aside.
- Combine almond meal, flour, baking powder and salt in a bowl.
- In a separate bowl, beat together the butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Reduce your mixer to lowest speed and slowly add in flour mixture.
- Place in prepared tin and smooth the top. Mixture will be quite thick. Top evenly with dollops of the ricotta mixture.
- Bake for 30-35 minutes. Your cake will be ready when the cake around the ricotta is golden and firm to touch. Cool slightly in tin before turing out onto rack.
- Dust with icing sugar and serve with cream or mascarpone cheese