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Orange Cardamom Ricotta Cake

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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.



Orange Cardamom Ricotta Cake:
  • 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


  1. Orange - Zest orange. Rub the zest into the sugar, then whisk in cardamom.

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  1. Preheat the oven to 375F and spray a loaf pan (9x5 inch) with some baking spray.

  2. Whisk flour, baking powder, and salt together in a large mixing bowl.

  3. In a separate bowl, mix the orange-cardamom sugar, ricotta, eggs, oil, milk, and vanilla until completely combined.

  4. Fold the ricotta mixture into the flour mixture using a flexible spatula. Gently combine, making sure there are no pockets of dry flour.

  5. 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.

  6. Cool the cake on a rack. Serve with a dusting of powdered sugar, if desired. Enjoy!



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