Ricotta Cake with Blood Orange Glaze
A dense moist cake made with ricotta topped with a blood orange glaze. A perfect dessert that can be served with coffee or tea.
Equipment
- Stand mixer with paddle attachment
- Mixing Bowl
- Spatula
- 10 -12 cup bundt pan
- Cooling rack
- Whisk
Ingredients
Ricotta Cake
- 2½ cups flour spooned and leveled
- 13 ounces ricotta cheese
- 1 cup granulated sugar
- ¾ cup butter unsalted, melted and cooled
- ¼ cup buttermilk room temperature
- 2 eggs large, room temperature
- 1 egg yolk large, room temperature
- 2 tablespoons orange zest about 1 blood orange
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon salt
Blood Orange Glaze
- 2 cups powdered sugar
- ¼ cup blood orange juice
Instructions
- Pre-heat oven to 350°F, 177°C or gas mark 4. Grease the bundt pan and set aside.
- In a mixing bowl whisk together the flour, baking powder and salt until evenly combined.
- In the bowl of a stand mixer with paddle attachment, on medium high speed, beat the eggs, egg yolk, and sugar until smooth and has lightened in color. Add melted butter, ricotta, milk and vanilla waiting a minute between each addition.
- Reduce the speed to low and add the dry ingredients mixing to just combine.
- Pour the batter into the bundt pan and bake until golden brown or about 50-55 minutes. Cool in the pan for 15 minutes before turning over onto a cooling rack. Allow to cool completely.
- While the cake is cooling mix the powder sugar and orange juice adding one tablespoon at a time to the sugar to make the glaze and spoon or pour over the cooled cake.
Nutrition
Serving: 1sliceCalories: 311kcalCarbohydrates: 44gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 68mgSodium: 157mgPotassium: 72mgFiber: 1gSugar: 28gVitamin A: 431IUVitamin C: 3mgCalcium: 108mgIron: 1mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!