Ingredients
Method
Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan and set it aside.
In a mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the ricotta cheese and fresh orange zest until smooth and creamy.
In a separate bowl, whisk the all-purpose flour, almond flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture. Mix just until combined—don’t overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 45–50 minutes, or until the top is golden and a toothpick comes out with a few moist crumbs.
Cool the cake in the pan for about 15 minutes, then remove the sides of the springform pan.
Once fully cooled, dust the top with powdered sugar before serving.
Notes
- Whole milk ricotta gives the cake the best texture. Low-fat ricotta works, but the cake won’t be as moist or rich.
- Let the cake fully cool before slicing so it doesn’t crumble.
- The flavor gets even better the next day as the orange and ricotta settle into the cake.
- Store leftovers in an airtight container in the fridge for 3–4 days.
- You can freeze the cake for up to 2–3 months—just wrap it well.