Orange and ricotta cake

A delightful blend of citrus and almond flavours, topped with fresh orange slices and flaked almonds.

By Matt Tebbutt
From Saturday Kitchen

This cake contains a balance of nutrients from almonds and oranges, but also has higher sugar and fat content. The addition of cognac increases its calorie content.

Equipment

• 20cm/8in springform cake tin
• Stand mixer with paddle and whisk attachments
• Large mixing bowls
• Zester
• Parchment paper or foil

Ingredients

For the orange and ricotta cake

• Unsalted butter: 120g/4½oz, softened, plus extra for greasing
• Caster sugar: 200g/7oz
• Vanilla pod: 1, seeds removed and pod discarded
• Free-range eggs: 3, separated
• Oranges: 5
• Ricotta: 250g/9oz, drained
• Ground almonds: 200g/7oz
• Baking powder: 1 tsp
• Flaked almonds: 100g/3½oz
• Demerara sugar: 3 tbsp
• Cognac: 150ml/5fl oz

To serve

• Icing sugar: for dusting
• Orange: 1, zest only
• Whipped cream: mixed with cognac

Method

Prepare the Cake Tin and Oven

• Preheat the oven to 200C/180C Fan/Gas 6.
• Grease and line a 20cm/8in springform cake tin.

Make the Cake Batter

• In a stand mixer, beat butter, caster sugar, and vanilla seeds until pale and light.
• Beat in the egg yolks.
• In a separate bowl, whisk egg whites to soft peaks.
• Mix orange zest (from 1 orange) with ricotta, ground almonds, and baking powder.
• Combine ricotta mixture with butter mixture.
• Carefully fold in the egg whites.

Assemble and Bake the Cake

• Pour batter into the prepared cake tin.
• Peel and slice the remaining 4 oranges, then fan out on top of the batter.
• Sprinkle with flaked almonds and demerara sugar.
• Bake for 30 minutes.
• Cover with parchment paper or foil and bake for an additional 30-40 minutes.

Finish and Serve

• Remove cake from oven and sprinkle liberally with cognac.
• Allow the cake to rest and cool.
• Dust with icing sugar and orange zest before serving.
• Serve with cognac-infused whipped cream on the side.

Nutri-score Health Check

This dish has been rated as C: Moderately healthy. The score considers the nutritional benefits from almonds (healthy fats and protein) and oranges (vitamin C and fibre). However, the high sugar content from caster and demerara sugar, as well as the addition of cognac, increases its calorie and sugar content. The use of whole ingredients like eggs and ricotta provides some nutritional value. While not the healthiest option, it can be enjoyed in moderation as part of a balanced diet. This score has been automatically calculated from the ingredients in the recipe and is for guidance only.

Recipe FAQ

Can I use bottled orange juice instead of fresh oranges?
Fresh oranges are recommended for best flavour and texture, but you could use bottled juice if necessary.

Is it possible to make this cake without alcohol?
Yes, you can omit the cognac or replace it with orange juice for a non-alcoholic version.

Can I use pre-ground almonds instead of grinding them myself?
Yes, store-bought ground almonds work perfectly in this recipe.

How long will this cake keep?
Stored in an airtight container, it should keep for 3-4 days at room temperature.

Can I freeze this cake?
Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before serving.

What if I don’t have a stand mixer?
You can use a hand mixer or whisk vigorously by hand, though it will require more effort.

Can I use a different type of nut instead of almonds?
Yes, hazelnuts or pistachios could work well as alternatives.

Is it necessary to drain the ricotta?
Yes, draining helps remove excess moisture, which is important for the cake’s texture.

Can I make this cake gluten-free?
The recipe is naturally low in gluten, but ensure your baking powder is gluten-free for a fully gluten-free version.

What type of oranges work best for this recipe?
Any sweet orange variety works well, such as navel or Valencia oranges.

Can I reduce the sugar content?
You can slightly reduce the caster sugar, but it may affect the cake’s texture and shelf life.

What can I serve with this cake besides whipped cream?
Vanilla ice cream or a dollop of Greek yogurt would also complement this cake well.