An easy Italian Ricotta Cake recipe dressed up with powder sugar or a festive orange cranberry sauce!
I spent today perfecting this loved ricotta cake recipe, amongst a couple of other goodies I’m looking forward to sharing with you.
Almost entertaining the idea of sharing a Thanksgiving Turkey recipe, but then I felt overwhelmed with the entire process. Not to mention that it appears every food blogger and magazine on the planet has addressed the Thanksgiving Turkey issue at least two dozen times.
On top of that, in all honesty, we roast a chicken instead and have a big pot of this Bolognese sauce that simmered for 6 hours the previous day. So why would I tell you to roast a turkey ? Right ..?! I hope that makes sense.
I will tell you something easier, quicker and delicious: make this to die for ricotta cake recipe!
Just make it, because as I mentioned in the beginning I really did have my face in it today and now it’s all gone. That being said, I suggest you double the recipe if you expect more than 4 people. Same pan, same batter, same cooking times, only doubled. The reason that actually works here, is because this is like a pie cheesecake type of cake.
In the recipe I will advise you to first slather some of the cranberry orange glaze over the top after the cake cooled off completely. Then let the glaze set completely before topping it with the cranberry sauce and dust it with powder sugar. Because really: it’s all about that glaze !
Not a fan of orange glaze or even cranberry sauce ? No problemo kids !
This ricotta cake recipe is meant to be enjoyed in the most simple of ways: dusted with some powder sugar on top!
I always throw the cake in the oven early, so it has time to cool off completely before the glaze and cranberry sauce go on top. Wait until the very last-minute when you take the ricotta cake to the table to spoon the cranberry sauce on top and garnish with the mint. Best to have this cranberry sauce ready in the fridge from the night before.
I have to ask a huge favor: please don’t use store-bought cranberry sauce, not here, not today. You can make the best orange cranberry sauce in 5 minutes which will compliment perfectly that glaze.
One more thing: the ricotta cake recipe calls for super fine sugar, only because I don’t like the grainy texture I get from granulated sugar.
If you don’t have super fine sugar on hand, use a small food processor for about 35 seconds to buzz up the granulated sugar into a fine sugar form.
Now let’s go whip up this ricotta cake recipe like a boss!
- 2 eggs organic at room temperature
- 3/4 c superfine sugar
- 1/2 tbsp baking powder
- 1 lb ricotta cheese whole milk organic
- Zest from a large orange
- 1 vanilla bean seeds only
- 4 tbsp salted butter organic at room temperature
- 2 1/2 tbsp coconut flour organic
- 1 c of this orange cranberry sauce
- 2 leaves mint or lemon balm sprigs only
- Powder sugar for garnish
- 1 tbsp orange juice
- 1 tbsp cranberry juice unsweetened
- 1 1/2 c Powder sugar organic
- To make the glaze just whisk together the orange juice cranberry juice and powder sugar until smooth.
Preheat your oven to 350”F.
In the bowl of your mixer whisk together the eggs and sugar until creamy. Add the butter one tablespoon at a time until nicely incorporated. Add the orange zest and scrape in the vanilla seeds. Add the baking powder and coconut flour and using a spatula mix to combine. Fold in the ricotta cheese.
Butter a small spring form cake pan and sprinkle it all over with some of the sugar to lightly coat the bottom and the sides. Spoon the cake mixture in the pan and set the pan on a baking sheet. Bake in the preheated oven for about 1 hour and 20 minutes, or until the cake is golden brown around the sides and pulls away slightly from the sides. Your house should smell amazing by now, and that’s a good indicator the cake is ready.
Allow the cake to cool completely before unfolding the spring-form pan.
Set on a serving platter and just sprinkle with powder sugar.
Or you can whisk together a cranberry orange glaze and spoon it over the top.
Allow the glaze to completely set before sprinkling with some powder sugar and spooning the cranberry orange sauce over the top.
Garnish with fresh mint or lemon balm and serve with extra cranberry sauce on the side.