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
- Total1 h
- Makes1 cake (8 slices)
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In short
- The batter is made in one bowl with 250 g ricotta, 3 eggs, 150 g sugar, 200 g plain flour and 60 ml sunflower oil.
- Whisking the eggs and sugar for 5 minutes until pale gives the cake its soft, airy crumb.
- 100 g Scyavuru Orange Cream goes into the batter, and 2 tablespoons more are brushed warm on the cooled cake.
- The cake bakes in a lined 22 cm tin at 175°C (350°F) for 40–45 minutes, until a skewer comes out clean.
- Grated zest of 1 untreated orange and 1 teaspoon of optional orange blossom water add extra fragrance.
Contents
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.
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Frequently asked questions
How do I make an orange blossom ricotta cake in one bowl?
Whisk 3 eggs with 150 g sugar for 5 minutes until pale, then add 250 g ricotta, 60 ml sunflower oil, 100 g orange cream, orange zest and orange blossom water. Sift in 200 g flour and 16 g baking powder, then fold gently until smooth.
At what temperature and for how long do you bake a ricotta orange cake?
Bake it at 175°C (350°F) for 40–45 minutes in a lined 22 cm tin. The cake is ready when a skewer inserted in the centre comes out clean. Let it cool completely before finishing the top with orange cream or icing sugar.
Which Scyavuru cream is used in this ricotta cake and why?
The cake uses Scyavuru Orange Cream, which gives a bright orange flavour. You mix 100 g into the batter and brush 2 tablespoons, warmed, over the cooled cake. Together with the ricotta, which keeps the crumb moist, it delivers the classic Sicilian ricotta and citrus pairing.
Is orange blossom water necessary in a ricotta cake?
No, orange blossom water is optional. One teaspoon in the batter makes the cake more fragrant, but the cake still has plenty of orange flavour without it, thanks to the grated zest of one untreated orange and the orange cream.
How can I finish and decorate a ricotta orange cake?
Once the cake has cooled, brush the top with 2 tablespoons of warmed orange cream for a glossy, citrus finish. For a simpler option, just dust the surface with icing sugar. Both methods work well on this soft, moist cake.
Why does ricotta make the cake moist?
Ricotta adds moisture and softness to the batter, so the cake stays tender. This recipe uses 250 g ricotta together with 60 ml sunflower oil and eggs whisked for 5 minutes, which gives a soft crumb and a pale, light texture.
