Sweets

Orange Ricotta Cake

Name: Orange Ricotta Cake
Ingredients: • 250 g sugar; • 4 eggs (medium); • 200 g flour; • 60 g ground hazelnuts; • 250 g Brimi ricotta; • 100 ml milk; • Juice of one orange + zest; • 1 packet orange flavoring; • ¾ packet baking powder; 120 g melted, cooled butter; • Powdered sugar

90 min

Easy

For 4 People

The finest ricotta, crunchy nuts, and a delicate sweetness make this cake a cozy winter treat. Perfect for cold days – heavenly creamy, nutty, and wonderfully flavorful.

Here’s what you need:

For the cake

• 250 g sugar
• 4 eggs (medium)
• 200 g flour
• 60 g ground hazelnuts
• 250 g Brimi ricotta
• 100 ml milk
• Juice of one orange + zest
• 1 packet orange flavoring
• ¾ packet baking powder
120 g melted, cooled butter
• Powdered sugar

Let’s go

Preparation

Preheat the oven to 180°C (356°F). Grease a cake pan (24–26 cm in diameter) with butter. In a bowl, mix the sugar, eggs, and a pinch of salt, and beat with a hand mixer for about 2–3 minutes until the batter is soft and airy.
In a separate bowl, combine the flour, ground hazelnuts, and baking powder.
In another bowl, mix the ricotta, milk, orange juice, and orange zest, whisking until smooth.
Melt the butter in a small saucepan and let it cool for a few minutes.
Once cooled, combine the melted butter with the sugar-egg mixture.
Alternately fold in the dry ingredients and the ricotta mixture, stirring with a whisk until the batter is smooth.
Pour the batter into the prepared cake pan and bake in the middle of the oven for about 55–60 minutes (check doneness with a toothpick).

Finishing