ORANGE RICOTTA CAKE

By Carolina Gutierrez

Ingredients

  • 3/4 c. unsalted butter (softened)
  • 1 1/2 c. granulated sugar
  • 16 oz. ricotta cheese
  • 3 eggs
  • 1 tsp. vanilla extract
  • Zest of 1-2 large oranges
  • 1/2 tsp. orange extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 c. flour

Directions

  1. Prepare an 8-inch cake pan with cooking spray, and preheat the oven to 325F
  2. With a mixer, cream together the butter and sugar until combined. Then add the ricotta cheese, and mix until light and fluffy.
  3. Mix in the eggs, one at a time, until just combined. Then, add the vanilla extract, orange zest, and orange extract, and mix to combine
  4. Stir in the baking soda, salt, and flour, and gently mix until just combined. Don’tovermix, as you’ll take the air out, but make sure there are no lumps
  5. Bake 45 mins; after this time, if the top is getting brown, cover the cake with aluminum and bake for another 15-20 minutes (total 60-65 mins). Another way tell if it’s cooked if you puncture it with a toothpick and it comes out clean.
  6. Let cool as much as possible before taking out of the pan. Goes great with whipped cream and fresh strawberries

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