Easy Orange Ricotta Cake (With Chocolate Chips)
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4.4
15 reviews
Good
Easy Orange Ricotta Cake (With Chocolate Chips)
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When you want a simple but show-stopping dessert without putting in much effort, this Italian style orange ricotta cake is perfect! Full of melty chocolate chips and creamy ricotta cheese, served warm out of the oven it's got a subtle orange taste and a delicate crumb that just melts in your mouth. Made with just 7 main ingredients, you can have this in the oven in around 15 minutes and on the table 30 minutes later.
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Ingredients
- 2 large oranges juice of one orange, zest of two oranges
- 1½ cups self raising flour Or make your own: 1½ cups all-purpose/plain flour + 1½ teaspoons baking powder (Note that self raising flour is not the same as self rising flour.)
- ½ cup white sugar Increase to ⅔ or ¾ cup if you prefer a slightly sweeter cake.
- ¾ teaspoon salt
- 3 large eggs
- ½ cup olive oil light or extra virgin olive oil both work (or use vegetable oil - that will work too)
- 1½ cups ricotta cheese
- 1 teaspoon vanilla extract optional
- ¾ cup dark chocolate chips Increase to 1 cup if you prefer a sweeter/more chocolaty cake. Milk chocolate chips are also fine.
To serve
- icing sugar to decorate, plus dried orange slices (optional)
- whipped cream, crème fraiche, Greek yogurt or ice cream
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Instructions
- Line a 9 inch cake pan with baking paper and spray lightly with oil. Pre-heat the oven to 375℉/190℃ (increase to 400°F (200°C) if using a conventional or non-fan oven).
- If you haven't already, zest both oranges with a fine grater, then juice one of the oranges. Set aside.
- In a large mixing bowl, mix the flour with the sugar and salt, then set aside.
- In a large jug or medium bowl, lightly whisk the eggs with a fork or small whisk. Stir in the oil, ricotta cheese, orange juice and zest, and vanilla extract until well combined.
- Pour the wet ingredients into the flour and sugar mixture. Mix with a wooden spoon or spatula until just combined (be careful not to overmix).
- Gently fold in the chocolate chips.
- Pour the cake batter into the prepared cake pan. Bake for 30 minutes or until risen, lightly browned and a skewer or small sharp knife pushed into the middle of the cake comes out clean.
- Let the cake cool until warm not hot. Then use a fine mesh sieve or strainer to sprinkle over a little icing sugar. Also add a few dried orange slices if you have any. Then serve slices warm either plain or with whipped cream, crème fraiche, Greek yogurt or ice cream.
Equipments used:
Notes
- To serve: Serve warm with crème fraiche, whipped cream, ice cream or Greek yogurt on top, if you like.
- If you have any ricotta left, try combining it with a little icing sugar to taste, and perhaps a drizzle of vanilla to. Serve a spoonful on top of each person's warm slice of orange ricotta cake.
- Variations: Add fresh or frozen berries, a different citrus flavor instead of orange (lemon, lime, grapefruit), chopped nuts, spices (cinnamon, nutmeg, or cardamom - go easy on the cardamom, maybe 1/4 to 1/2 teaspoon only), or serve with this 3-ingredient raspberry puree.
- Storage and freezing: The cake will last for a few days in an airtight container. To preserve it longer, wrap well and store in the fridge in a sealed container.
- To freeze, wrap well in aluminum foil and plastic wrap and store in a freezer container or bag. Freeze for up to 2 months, then let defrost in the fridge overnight.
- I suggest gently re-warming each slice of cake in the microwave for around 20 seconds for that just-out-of-the-oven texture again.
- Note on pan size: If using an 8-inch springform pan, note that you may need to increase the cook time slightly - by 5 to 10 minutes.
Nutrition Information
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Calories
379kcal
(19%)
Carbohydrates
37g
(12%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
75mg
(25%)
Sodium
242mg
(10%)
Potassium
232mg
(7%)
Fiber
2g
(8%)
Sugar
18g
(36%)
Vitamin A
331IU
(7%)
Vitamin C
20mg
(22%)
Calcium
144mg
(14%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10to 12
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 242mg | 10% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 20mg | 22% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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