Easy Orange Ricotta Cake Recipes

LIGHTER ORANGE RICOTTA CAKE

Steps:

• Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper.
• Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even).
• Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan.
• In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.
• Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That's fine, but be sure it's well combined)
• Scoop batter into the prepared cake pan. Gently shake to spread evenly.
• Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn)
• Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate. (Some of the orange slices at the bottom may get stuck in the pan, gently pull them up and arrange them on the cake if needed. But this is why a well-greased pan is important).
• Let cool completely, then cut into slices. Serve as is, or add a dollop of creme fraiche or your favorite ice-cream. Enjoy!

RICOTTA ORANGE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
• Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar.

ORANGE RICOTTA CAKE ROLL

Steps:

• Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners' sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack., Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment., In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down., Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners' sugar.

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

RICOTTA CAKE

Steps:

• Bring milk to a boil in a large saucepan over medium-high heat. Stir in rice, cinnamon, salt, and vanilla bean. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
• Remove pan from heat. Stir in 3/4 cup granulated sugar. Cover; let cool, stirring occasionally. Discard vanilla bean.
• Preheat oven to 350 degrees. Butter and flour an 8-inch-round, 3-inch-deep springform pan. In a large bowl, combine the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar. Pour into prepared pan. Bake until golden on top and almost set in the center, 65 to 70 minutes; cover with foil if starting to brown too much. Transfer pan to a cooling rack.
• When cake has completely cooled, run a knife around edge to loosen. Gentlyremove ring; transfer cake to a serving platter. Sprinkle with confectioners' sugar, and serve with sauce.