Ricotta Orange Cake

This cake is scrumptious, has an awesome orange flavor and is great for the summer. It’s not very sweet and pairs well with a nice white wine. I remember when I was a child my mom made orange cake and it was one of my favorites. This reminds me of that cake. Very moist and tasty! I topped it with Macerated Strawberries, see below for instructions as well! Give it a try. I want to try adding cranberries to this next.

Ingredients:

• 1 1/2 cups cake flour (sifted) *if you don’t have cake flour see notes for substitute
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup butter (1 1/2 sticks) softened to room temperature
• 1 cup sugar
• 1 1/2 cups ricotta cheese (let it sit at room temperature for about 30 minutes prior to mixing)
• 3 eggs (at room temperature)
• 2 tsp vanilla extract
• Zest of 1 orange (if you want more orange flavor add more zest or even 1/2 tsp orange extract)
• Confectioners sugar for dusting

Instructions:

1. Hull strawberries and cut into quarters, mix with 1 tablespoon of sugar and place in refrigerator.
2. Preheat the oven to 350 degrees F.
3. Grease a 9″ round spring form pan with butter and flour. I prefer to cut line a cake pan with parchment paper. I butter the cake pan first and then cut out the parchment paper to fit the pan. The butter helps the parchment paper adhere to the pan. (see picture below).
4. In a medium mixing bowl, sift together flour, baking powder and salt. If you don’t have cake flour see notes.
5. Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. I usually mix for 10 – 15 minutes. Make sure to stop and scrape down the bowl a couple times.
6. Add ricotta cheese and mix for another 5 minutes. Stop and scrape down the bowl at least once.
7. Add eggs one at a time and mix until each are individually incorporated.
8. Add vanilla essence and mix until incorporated.
9. Mix in the orange zest.
10. Stir in the dry ingredients a little at a time, mixing after each addition until fully incorporated. Continue until all the dry ingredients are incorporated.
11. Pour mixture into cake pan and bake for 45 – 50 minutes until a fork comes out clean when inserted into the cake.
12. Cool cake on a cooling rack.
13. Before serving, dust with confectioners sugar and serve with strawberries.

*Notes: If you do not have cake flour, measure 1 1/2 cups all purpose flour. Remove 3 tablespoons of flour from the 1 1/2 cups. Add 3 tablespoons of corn starch back in to the measured flour.

Simple Macerated Strawberry Topping:

• 2 cups fresh strawberries (hulled and cut into into 1/4s)
• 1 tbs sugar

Instructions for Topping:

• Mix strawberries and sugar. Place in refrigerator for 2 – 3 hours. Serve with favorite cake, whipped cream or with ice cream.