Orange-Ricotta Cake

Makes 1 (9-inch) cake

The balance of savory ricotta and bright citrus results in a moist, not-too-sweet, but incredibly flavorful cake you’ll love.


  • 1½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¾ teaspoon salt

  • 3 large eggs

  • 1½ cups whole-milk ricotta cheese

  • ½ teaspoon vanilla extract

  • 1 stick unsalted butter, melted and cooled

  • 1 cup granulated sugar

  • Zest and juice of one orange

  • 2 navel oranges, sliced very thinly

  • Confectioner’s sugar, for serving


Preheat an oven to 350°F. Spray a 9-inch spring-form pan with non-stick cooking spray.

In a large bowl, combine the flour, baking powder, and salt. In another bowl, combine the eggs, ricotta, vanilla, butter, sugar, orange zest, and orange juice. Add the flour mixture and fold gently until just combined. Pour batter into cake pan. Lay orange slices over the top and bake 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool before dusting with confectioner’s sugar and serving.