Description
If you’re looking for a cake with minimal ingredients, super moist inside with a crust outside and not too sweet, this is the one. The cake stays moist for days and makes a perfect dessert and/or breakfast.
Scale
Ingredients
- ¾ cup butter, room temp
- 1 ½ cups sugar
- 15 ounces whole milk ricotta
- 3 eggs
- 2 oranges, zested and juiced
- 2 t vanilla bean paste, separated
- ½ t baking soda
- ½ t salt
- 1 ½ cups flour
- 1C powdered sugar
- Sliced oranges and figs for garnish
Instructions
- Preheat grill to 350F. Grease a 9 inch springform pan using butter and powdered sugar; set aside.
- Cream the butter and sugar until combined. Add in the ricotta cheese and blend until fluffy, about 4 minutes.
- Mix in eggs, one at a time.
- Add 1 teaspoon of the vanilla, half of the orange zest, and half of the orange juice and mix to combine.
- Stir in the baking soda and salt then add in the flour and mix until just combined.
- Pour batter into the prepared springform pan. Bake for 45-55 minutes, or until the cake is set and a toothpick inserted in the middle of the cake comes out clean.
- Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and drizzle with vanilla orange glaze.
- For glaze- Combine the remaining orange juice, zest, vanilla, and powdered sugar. Add more juice or sugar depending on desired consistency. Serve room temp.