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Rosemary Orange Ricotta Cake


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

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees and grease a bundt pan and set aside.
  2. In a large microwave safe mixing bowl, melt the butter and let cool.
  3. Once the butter has cooled, beat in the sugar, eggs and ricotta cheese with a hand mixer.
  4. Mix in the orange extract, orange zest and fresh rosemary.
  5. Lastly, beat in the flour and baking powder.
  6. Spoon the batter into the greased pan, spreading evenly.
  7. Bake for 45 minutes or until toothpick comes out clean.
  8. Remove from oven and let sit for 5 minutes before turning out on to a cooling rack.
  9. If desired, sprinkle with powdered sugar, slice and serve.
  10. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast, Dessert, Snack

Nutrition

  • Serving Size: 16
  • Calories: 248
  • Sugar: 14.3 g
  • Sodium: 133.4 mg
  • Fat: 15 g
  • Saturated Fat: 9.6 g
  • Carbohydrates: 22.6 g
  • Fiber: .4 g
  • Protein: 4.6 g
  • Cholesterol: 84.7 mg