UnFrench Sarah Jane popped an Orange Drizzle cake pic on FB this morning! So, I searched through my recipes to find this baby!
Personally, I'm not a huge fan of ricotta in savoury dishes, but oddly don't really mind it in cakes!
The great thing about this cake, is you can add seasonal fruit to it, it takes it really well and makes it look even prettier!
3 large eggs
3/4 cup sugar
1-1/2 cups ricotta cheese
1/3 cup orange juice
1 tablespoon orange zest
1 teaspoon orange extract
1/2 cup melted butter
1-1/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh fruit *optional
Icing sugar for the topping
Preheat oven to 350F/170.
Lightly grease and flour a 9-in cake pan.
In a large bowl, whisk eggs, sugar, ricotta cheese, orange juice, zest, orange extract, and melted butter until smooth. In a separate small bowl, whisk flour, baking powder, and salt until combined. Gradually fold flour mixture into liquid until batter is just combined.
Fold in any fruit if you like! Raspberries work really well or just decorate with clementines or tangerines, dependant on the season.
Pop the batter into prepared pan and smooth top. Bake cake at 350F 45 minutes or until a toothpick comes out clean. Cool cake completely on a wire cooling rack. Once cooled, dust with icing sugar and enjoy. Enjoy!