This Italian Orange Ricotta Cake is a simple yet refined dessert that stays incredibly moist thanks to the addition of creamy ricotta. Made in just one bowl with pantry staples and fresh orange zest, it offers a tender, melt-in-your-mouth texture inspired by classic Italian baking. Its bright citrus aroma and elegant finish make it a perfect choice for spring celebrations or a simple afternoon treat.
A light dusting of powdered sugar before serving gives the cake that beautiful, rustic Italian bakery look and adds just a tiny hint of sweetness to balance out the bright orange zest. Enjoy!
Italian Orange Ricotta Cake
Course: DessertCuisine: ItalianDifficulty: Easy8
servings10
minutes1
hourThis Italian Orange Ricotta Cake is a simple yet refined dessert that stays incredibly moist thanks to the addition of creamy ricotta.
Ingredients
1/2 cup unsalted butter, 4 ounces, melted
1 1/2 cups whole milk ricotta – drained
3/4 cup granulated sugar
3 large eggs – room temperature
2 tablespoons orange zest, grated from 2 medium oranges
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
- Garnish
Powdered sugar
Fresh orange slices
Directions
- Preheat the oven to 350˚F and place a baking sheet in the oven to preheat. Butter the bottom and sides of a 9-inch round cake pan. Then, line the pan with a round piece of parchment paper and set it aside. You can also use a springform pan if you’d like, and make sure to butter the sides of your baking pan very well.
- While zesting your oranges, drain your ricotta cheese through a fine-mesh strainer. The water content of ricotta varies widely, so draining helps prevent a mushy center. Next, melt butter in a medium-sized microwave-safe bowl. Add sugar and orange zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. After the zest is fully incorporated, add the melted butter, eggs, vanilla, and almond extracts to the bowl. Whisk together until blended. Add the ricotta and mix until incorporated, about 30 seconds.
- Add the flour, baking powder, and salt to the ricotta mixture and fold until the flour is incorporated. Pour the batter into the prepared pan. Smooth the top with a spatula and bump it against the counter a few times to release bubbles.
- Place the pan on the preheated baking sheet and bake for 45-50 minutes (55-60 minutes if using a springform pan), or until the cake has a small dome in the center, is lightly golden brown, and, most importantly, using a digital thermometer, reaches an internal temperature of 190°F–200°F when inserted in the center of the cake.
- Remove from oven and allow to cool for 10 minutes. Invert onto a cooling rack and let the cake cool completely. Once the cake has cooled, sift powdered sugar over the top before serving. Garnish with fresh orange slices.
