Enough with the usual recipes, I improvised with a piece of ricotta and 2 oranges, and everyone is still talking about this moist cake!
Everyone's still talking about my moist orange and ricotta cake. I didn't use any flour, and it's so creamy it almost tastes like cheesecake. It's amazing, and it's definitely not the same cake you always make!
Let me just say, this cake is the embodiment of creaminess, where the ricotta pairs perfectly with the fresh, tangy flavor of the oranges. This moist cake is a true masterpiece, a surprise for everyone who tastes it, thanks to the perfect combination of flavors and its unique texture, almost reminiscent of cheesecake.
I actually improvised when making it because I wanted something quick and easy to make that didn't require the long cooking time of a classic cheesecake, even though I love its creaminess. At the same time, I didn't want the usual soft cake I make every week, and I have to say that with this bizarre recipe made in 5 minutes, I really hit the nail on the head; my friends still talk about it after trying it!
Moist orange and ricotta cake
Well, trust me, with this recipe I'll show you a flourless dessert that gives you a cake-like, yet almost creamy, texture, thanks to the blend of fresh ricotta, eggs, sugar, cornstarch, oranges, and baking powder, making every bite a savory, mind-blowing play of flavors. So, put on your apron and let's get started.
Ingredients for the orange and ricotta cake
700 g ricotta 4 eggs 225 g sugar 160 g corn starch 3 oranges 1/2 sachet baking powder
How to make a moist ricotta and orange cake
Start by placing the ricotta in a large bowl and making sure it's well drained to prevent the cake from becoming too watery. Next, take the oranges and grate the zest, being careful not to touch the bitter white pith. Then, squeeze the juice from both oranges and set it aside. In another bowl, beat the eggs with the sugar and continue mixing until the mixture is light and fluffy.
Gradually add the sifted ricotta to the egg and sugar mixture, stirring gently to avoid lumps. Then add the sifted cornstarch and baking powder, and only when the mixture is smooth do you add the grated orange zest and juice.
Line a baking pan with parchment paper and pour the mixture in. Level the surface with a spatula and bake in a preheated oven at 180°C (350°F) for about 45-50 minutes, until the cake is golden brown on top and firm to the touch. Once baked, remove the cake from the oven and let it cool completely before removing it from the pan and dusting it with powdered sugar, if desired. Enjoy!
