Italian Style Orange Ricotta Cake
Here is a luscious holiday cake that is so simple to make. It's the usual ricotta cheesecake but with a twist.
You put blobs of ricotta cheese in the middle of the cake batter instead of mixing it right in.
It's very Neopolitan, almost like an Easter pie with the orange zest.
The recipe comes to you from my friend Karen from Family Style Food.
The almondy cake batter will puff up around the blobs of ricotta, so you will get a burst of baked ricotta in each slice.
Italian Style Orange Ricotta Cake:
Heat the oven to 375F and brush some melted butter to grease an 8" springform cake pan.
In a small bowl, mix the ricotta, honey and orange zest and set aside.
In a larger bowl, beat the butter with the sugar and eggs until nice and fluffy.
Combine the almond flour, the all purpose flour, salt and baking powder.
Stir the flour into the egg, butter and sugar mixture (keep the ricotta separate).
Scrape the cake batter into the springform pan and blob with tablespoons of the ricotta honey mixture, trying to touch the edges of the pan (see photo above).
Bake 35 minutes, until edges are golden.
Let rest in the cake tin for 10 minutes then run a knife around the edges and unmold.
Dust with powdered sugar and dig in.
I loved this cake, but you knew I would.