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
- Prepare an 8-inch cake pan with cooking spray, and preheat the oven to 325F
- With a mixer, cream together the butter and sugar until combined. Then add the ricotta cheese, and mix until light and fluffy.
- 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
- 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
- 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.
- Let cool as much as possible before taking out of the pan. Goes great with whipped cream and fresh strawberries
