Orange Ricotta Cake is a simple, cake that does not require a mixer. The ricotta cheese makes it dense and moist and fresh orange juice and zest make it bright!
The fresh orange slices on the top of the cake make it extra special. It is easy to do but make sure that you follow the directions and use parchment paper to line the pan, as well as greasing both the pan and then the parchment paper after you add it. The sugar mixture is sticky and the parchment paper is going to help you make sure that the cake comes out of the pan easily with the orange top intact.
If you want to make the cake without the orange topping, you can simply sprinkle the top of the cake with powdered sugar as was done with the Strawberry Ricotta Cake and Blueberry Peach Ricotta Cake.
You could also make a simple orange glaze as was done with the Blood Orange Yogurt Cake.
SOME THINGS TO KNOW:
- If you do not want to purchase ricotta cheese just for this cake, you can make it yourself as long as you have some milk and vinegar. Check out the Ricotta Cheese recipe here.
- Blood Oranges were used to top this cake. They retained their color nicely and the blood orange juice will keep its pretty color while making a glaze with it. Blood orange juice, when added to the cake batter and baked will not keep its pink color. It fades while baking.
- The best way to get the oranges sliced very thin is to use an electric knife if you have one. If not, try a serrated knife for easier slicing.
- You could easily substitute lemons and lemon juice for this recipe.
- This cake will keep for several days, tightly wrapped in the refrigerator. Take it out before serving to bring it to room temperature.
- You can freeze this cake for 2-3 months. Make sure that it is tightly wrapped and inside an airtight freezer container.
Orange Ricotta CakePrint This
- ½ cup butter
- 1 cup granulated sugar
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 1½ cups ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup fresh squeezed orange juice
- 1 tablespoon orange zest
- ORANGE SLICE TOP:
- ½ cup sugar
- 2-3 tablespoons water
- 3 oranges, peels on, sliced very thin
- SPECIAL EQUIPMENT:
- Parchment paper
Preheat your oven to 350 degrees.
ORANGE SLICE TOP:
Grease a 10 inch round cake pan.
Line the bottom and sides with parchment paper. This will work best if you trace the pan on the paper and cut a circle to fit flat into the bottom of the pan. Measure the sides of the pan and cut strips to evenly cover the sides all around.
Grease the parchment paper completely and lightly sprinkle flour over it. Tap the pan to spread the flour all over the paper.
Add the water to the ½ cup of sugar and combine well. You want a mixture that is spreadable but not overly watery. Start by adding 2 tablespoons and if you need more water, add it a teaspoon at a time.
Spread the sugar mixture evenly over the bottom of the pan.
Place one orange slice in the center of the pan. Start placing orange slices around the edge of the pan all around. Place a second row of orange slices around the orange in the center. Add another layer of orange slices to cover the spaces between the oranges lining the edge of the pan.
Melt the butter in a small saucepan over medium low heat. Let it cool slightly.
In a large bowl, combine the sugar, flour, baking powder and salt.
In a medium bowl, whisk the eggs,. Add the ricotta, vanilla, orange juice and orange zest. Stir in the melted butter. Combine well.
Gently stir the mixture into the dry ingredients.
Carefully spoon the batter into your prepared cake pan without moving the orange slices. Smooth the top evenly with the spoon.
Bake for 45-50 minutes until a toothpick inserted into the top of the cake comes out clean.
Let the cake cool in the pan for 20 minutes.
Carefully turn the cake over onto a wire rack. gently lifting the pan so that the oranges are not disturbed.
If there are any areas where you see sugar, gently brush the top of the cake.
Let the cake cool completely before slicing.