Orange Cardamom Ricotta Cake
This simple cake is flexible - you can easily change up the zest and spice - and makes a perfect treat anytime of day. It has a crumb reminiscent of pound cake with the flavors of orange and cardamom throughout. A combination of ricotta and oil keep this cake from drying out, which makes it great to have around as it keeps for days, well-wrapped, at room temperature.
- Cake flour - 2 1/2 cups
- Baking powder - 2 1/4 tsp
- Salt - 1/2 tsp
- Sugar - 2 cups
- Orange, zest of - 1 Tbsp
- Cardamom, ground - 2 tsp
- Ricotta - 1 cup
- Eggs - 4
- Cooking oil - 1/2 cup
- Milk - 1/4 cup
- Vanilla extract - 1 tsp
- Sugar, powdered (opt) - 2 Tbsp
Orange - Zest orange. Rub the zest into the sugar, then whisk in cardamom.
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Preheat the oven to 375F and spray a loaf pan (9x5 inch) with some baking spray.
Whisk flour, baking powder, and salt together in a large mixing bowl.
In a separate bowl, mix the orange-cardamom sugar, ricotta, eggs, oil, milk, and vanilla until completely combined.
Fold the ricotta mixture into the flour mixture using a flexible spatula. Gently combine, making sure there are no pockets of dry flour.
Spread batter into the prepared pan and bake on the center rack of oven for 55-60 minutes, or until the top is cracked, the cake is deeply golden brown, and a toothpick inserted in the center comes out clean.
Cool the cake on a rack. Serve with a dusting of powdered sugar, if desired. Enjoy!