Bake From Scratch is a wonderful periodical devoted to baking. While I write a Food Blog, I am a baker at heart. Each month when the magazine arrives, I take my time reading through it and earmarking all the recipes I want to try. Which often ends up being every one of the recipes, even the ones that are part of the advertisements!
This irresistible cake is a perfect example of the delectable offerings from the pages of BFS. A mix of olive oil and Ricotta con Latte contributes a smooth texture to the cake batter making for a tender and moist cake when baked. Sweet cherries and orange zest balances wonderfully with the floral flavor of the vanilla in the cake.
The recipe specifies not to use extra-virgin olive oil. EVOO has a stronger flavor than plain olive oil that would override the more delicate flavors of the cherries, orange zest, and vanilla here. This cake also calls for Ricotta con Latte. Made by BelGioioso, this type of ricotta is softer and creamier in texture than traditional ricotta, making it better suited for desserts. The 16-ounce container is enough to make both the cake and the whipped topping. The cake can be served with a dusting of powdered sugar instead of the whipped topping, but the Orange Whipped Ricotta is so heavenly that we usually take the additional time and make the flavored whipped ricotta for serving with the cake.
Cherry Ricotta Cake with the Orange Whipped Ricotta topping is a perfect ending for our 4th of July celebration!
Cherry Ricotta Cake with Orange Whipped Ricotta
Cherry Ricotta Cake with Orange Whipped Ricotta (adapted from bakefromscratch.com) Total Time Required: 90 minutes, Prep Time: 20 minutes, Bake Time: 55 – 65 minutes, Makes: 1 (8-inch) cake
Ingredients:
Cake
- 1-1/3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 2 teaspoons orange zest
- 1-1/4 cups ricotta con latte at room temperature
- 1/2 cup olive oil (not extra-virgin)
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups fresh cherries, pitted and halved
Orange Whipped Ricotta
- 3/4 cup ricotta con latte
- 1/4 cup confectioners’ sugar
- 1/4 cup cold heavy whipping cream
- 1 teaspoon orange zest
Directions:
Spray an 8-inch round cake pan with baking spray, then line the bottom of the pan with parchment paper. Preheat the oven to 325°F.
In a medium bowl, whisk together the flour, baking powder, and salt.
Combine the dry ingredients.
In a large bowl, whisk together the granulated sugar and orange zest until the mixture resembles wet sand.
Combine the sugar and orange zest.
Whisk the ricotta, oil, eggs, and vanilla into the sugar mixture.
Whisk the ricotta, oil, eggs, and vanilla into the sugar mixture.
Stir the flour mixture into the wet ingredients, just until the dry ingredients are incorporated.
Add the flour mixture to the sugar mixture.
Stir in three-fourths of the cherries until combined with no flour pockets remaining.
Stir in the cherries.
Transfer the batter into the prepared pan, smoothing the top. Arrange the remaining cherries on top of the batter.
Transfer the batter to the pan and top with the remaining cherries.
Bake the cake until the edges are golden brown and a wooden pick inserted in the center comes out with just a few moist crumbs, 55 to 65 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan, and let it cool completely on a wire rack.
Bake the cake then cool on a wire rack.
Before serving, make the Orange Whipped Ricotta. In the bowl of a stand mixer fitted with the whisk attachment, beat the ricotta, sugar, whipping cream, and orange zest together at medium speed until the mixture is smooth and fluffy, about 2 to 3 minutes, stopping to scrape the sides of the bowl as needed.
Make the Orange Whipped Ricotta just before serving the cake.
Serve the cake with the Orange Whipped Ricotta. Alternately, garnish the cake slices with confectioners’ sugar. The cake and whipped ricotta can be refrigerated separately in airtight containers for up to 3 days.
This is exceptionally delicious!
We absolutely love this cake! ~Linda
Cherry Ricotta Cake with Orange Whipped Ricotta (adapted from bakefromscratch.com) Total Time Required: 90 minutes, Prep Time: 20 minutes, Bake Time: 55 – 65 minutes, Makes: 1 (8-inch) cake
Ingredients:
Cake
- 1-1/3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup granulated sugar
- 2 teaspoons orange zest
- 1-1/4 cups ricotta con latte, at room temperature
- 1/2 cup olive oil (not extra-virgin)
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups fresh cherries, pitted and halved
Orange Whipped Ricotta
- 3/4 cup ricotta con latte
- 1/4 cup confectioners’ sugar
- 1/4 cup cold heavy whipping cream
- 1 teaspoon orange zest
Directions:
Spray an 8-inch round cake pan with baking spray, then line the bottom of the pan with parchment paper. Preheat oven to 325°F.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the granulated sugar and orange zest until the mixture resembles wet sand. Whisk the ricotta, oil, eggs, and vanilla into the sugar mixture.
Stir the flour mixture into the wet ingredients, just until the dry ingredients are incorporated. Stir in three-fourths of the cherries until combined with no flour pockets remaining. Transfer the batter into the prepared pan, smoothing the top. Arrange the remaining cherries on top of the batter.
Bake the cake until the edges are golden brown and a wooden pick inserted in the center comes out with just a few moist crumbs, 55 to 65 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan, and let it cool completely on a wire rack.
Before serving, make the Orange Whipped Ricotta. In the bowl of a stand mixer fitted with the whisk attachment, beat the ricotta, sugar, whipping cream, and orange zest together at medium speed until the mixture is smooth and fluffy, about 2 to 3 minutes, stopping to scrape the sides of bowl as needed.
Serve the cake with the Orange Whipped Ricotta. Alternately, garnish the cake slices with confectioners’ sugar. The cake and whipped ricotta can be refrigerated separately in airtight containers for up to 3 days.