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.
- Preparazione15 min
- Cottura45 min
- Dosi1 cake (8 slices)
- Acquista gli ingredienti ↓
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.
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