Ricotta and citrus are a classic combination in Sicilian desserts. This cake needs just one bowl: ricotta keeps it moist, while Scyavuru Orange Cream in the batter and on top adds a bright orange flavour. A few drops of orange blossom water are optional but make it even more fragrant.
A soft, moist ricotta cake scented with orange.
- Prep15 min
- Cooking45 min
- Makes1 cake (8 slices)
- Shop the ingredients ↓
Ingredients (22 cm cake)
- 250 g ricotta
- 3 eggs
- 150 g sugar
- 200 g plain flour
- 60 ml sunflower oil
- 100 g Scyavuru Orange Cream, plus 2 tbsp to finish
- 16 g baking powder
- Grated zest of 1 untreated orange
- 1 tsp orange blossom water (optional)
- Icing sugar
Preparation
- 1. Whisk Whisk the eggs and sugar for 5 minutes until pale, then add the ricotta, oil, orange cream, zest and orange blossom water.
- 2. Add the dry ingredients Sift in the flour and baking powder and fold gently until smooth.
- 3. Bake Pour into a lined 22 cm tin and bake at 175°C (350°F) for 40–45 minutes, until a skewer comes out clean.
- 4. Finish When cool, brush the top with 2 tablespoons of warmed orange cream or simply dust with icing sugar.
What you need from our pantry
The Scyavuru products used in this recipe, made in Sicily and delivered to your door.
Discover the whole shop →
