Orange ricotta cakes
Author: 
Recipe type: Dessert
Cuisine: Italian
 
A pillowy orange and ricotta cake reminiscent of autumn mornings in Tuscany.
Ingredients
  • 1.5 cups whole milk ricotta
  • 3 eggs
  • .75 cups olive oil + extra for greasing baking pan
  • 2 T rum (optional)
  • 1 cup sugar
  • 1 teaspoon salt
  • zest of 1 orange (I used Cara Cara)
  • 2 T fresh squeezed orange juice
  • 0.5 teaspoon vanilla bean powder (you can also use vanilla sugar)
  • 2.5 teaspoons baking powder
  • 1.5 cups AP flour
Instructions
  1. Preheat oven to 350F and use the extra canola oil to grease the mini bundt pans well.
  2. In a large bowl, whisk together eggs, ricotta, and oil. Add in the rum (or another liquor, if using) and whisk well, scraping down the bowl.
  3. Add in sugar, salt, orange juice and orange zest, and vanilla bean powder, if using. Then whisk in the baking powder and gradually add in the flour until all incorporated.
  4. Pour the batter into the mini bundt pans, filling about two-thirds of the way. Bake for 30-35 minutes until the cake pulls away from the sides of the pan - it will also rise quite significantly!
  5. Wait for the cakes to cool before turning them out of the pan and they will look so pretty!
Recipe by Saffron and Honey at https://saffronandhoney.com/orange-ricotta-cakes/