Indulge in the delightful flavors of our Raspberry Orange Ricotta Cake! This moist and tangy cake brings together the sweetness of raspberries and the bright citrus notes of orange, all wrapped up in a rich ricotta cheese batter. Perfect for any occasion, this cake is sure to impress with its unique taste and beautiful presentation.
Every time I bake this Raspberry Orange Ricotta Cake, my family can’t wait to dig in! It has become a beloved tradition in our home, especially during weekend brunches. I remember the first time I made it; my husband couldn’t stop raving about the combination of fresh raspberries and zesty orange. Now, it’s our go-to dessert for celebrations and gatherings. The kitchen fills with the most wonderful aroma, and the sight of the golden cake dusted with powdered sugar always brings smiles. This cake has truly become a symbol of joy and togetherness in our household.
Why This Raspberry Orange Ricotta Cake?
- Moist and Flavorful: Ricotta cheese makes the cake incredibly moist, while fresh raspberries and orange zest add a burst of flavor.
- Easy to Make: Simple ingredients and straightforward steps make this cake perfect for bakers of all levels.
- Versatile: Ideal for brunch, dessert, or a special treat, this cake suits any occasion.
- Stunning Presentation: Topped with a dusting of powdered sugar, this cake is as beautiful as it is delicious.
Ingredients:
- 3 large eggs
- 3/4 cup (150g) granulated sugar
- 1-1/2 cups (375g) part-skim ricotta cheese
- 1/3 cup (80ml) orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- 1/2 cup (115g) melted butter, cooled
- 1-1/4 cups (160g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (125g) fresh or frozen raspberries (if using frozen, do not thaw)
- Powdered sugar for topping
Directions:
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch (23cm) cake pan, then set it aside.
- In a large bowl, whisk together the eggs, granulated sugar, ricotta cheese, orange juice, orange zest, vanilla extract, and melted butter until smooth.
- In a separate small bowl, combine the all-purpose flour, baking powder, and salt. Gradually fold the flour mixture into the wet ingredients until just combined.
- Gently fold in the raspberries, being careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack. Once cooled, dust the top with powdered sugar.
- Slice into wedges and serve. Enjoy!
Notes:
- Substitutions: You can substitute raspberries with blueberries or strawberries for a different flavor profile.
- Cooking Tips: Ensure the melted butter is cooled before adding to the batter to prevent curdling.
- Nutritional Info: This cake provides a balanced treat with protein from the ricotta and antioxidants from the raspberries.
