Rosemary Orange Ricotta Cake

Name: Rosemary Orange Ricotta Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 cup salted butter, melted and cooled; 1 cup granulated sugar; 3 large eggs; 15 oz ricotta cheese; 1 tsp orange extract; 1 tbsp fresh orange zest; 1 tbsp fresh rosemary, chopped; 1 1/2 cups all-purpose flour; 2 tsp baking powder

August 2, 2020 by Amy

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This Rosemary Orange Ricotta Cake is perfect for holidays, parties or just afternoon tea! Made in one bowl, this cake comes together quick with orange zest and fresh rosemary!

Ingredients Needed For Rosemary Orange Ricotta Cake:

Salted Butter
Granulated Sugar
Eggs
Ricotta Cheese
Orange Extract
Orange Zest
Fresh Rosemary
All-Purpose Flour
Baking Powder

Kitchen Tools Used In This Recipe

hand mixer

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glass measuring cups

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heritage bundt

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How to Make Rosemary Orange Ricotta Cake:

Ricotta Cake is such a simple and light dessert. I used a bundt pan for this recipe, you can also bake it in a round cake pan, but add 5 minutes to the bake time.

Preheat your oven to 350 degrees and grease a bundt pan, set aside. In a large microwave safe mixing bowl, melt the butter and let cool.

Using a hand mixer, beat in the granulated sugar, eggs and ricotta cheese into the butter until smooth. Mix in the orange extract, fresh orange zest and fresh chopped rosemary.

Lastly, beat in the flour and baking powder until incorporated being careful to not over beat the mixture. Spoon the batter into the greased bundt or cake pan.

Bake for 45 minutes or 50 minutes, if using a cake pan. Using a toothpick, test for doneness, if not clean, continue baking for 2 minutes at a time until toothpick comes out clean.

Remove from oven and let sit for 5 minutes before turning out to a cooling rack. If desired, sprinkle with powdered sugar, slice and serve.

Hope you enjoy!

Some of Our Favorite Sweets:

Rosemary Orange Ricotta Cake

Author: The Sweet Cucina
Total Time: 55 minutes
Yield: 16 Servings 1x

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Instructions

Preheat oven to 350 degrees and grease a bundt pan and set aside.
In a large microwave safe mixing bowl, melt the butter and let cool.
Once the butter has cooled, beat in the sugar, eggs and ricotta cheese with a hand mixer.
Mix in the orange extract, orange zest and fresh rosemary.
Lastly, beat in the flour and baking powder.
Spoon the batter into the greased pan, spreading evenly.
Bake for 45 minutes or until toothpick comes out clean.
Remove from oven and let sit for 5 minutes before turning out on to a cooling rack.
If desired, sprinkle with powdered sugar, slice and serve.
Enjoy!