Baked Italian Ricotta Cake
Use one 10"x14" pan or divide the batter and make two cakes. I used one 9" springform pan and one 8"x8"x2" pan.
Servings: 20 servings
Ingredients
Cake Layer
- 3 cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ pound unsalted butter, at room temperature
- 2 cups granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups buttermilk, low-fat is okay here
Cheese Layer
- 2 pounds whole milk ricotta cheese
- 4 eggs
- ¾ cup granulated sugar
- ½ teaspoon anise extract
- Zest of one orange
For Serving
- Confectioner's sugar, optional for sprinkling on top
- 2 cups mixed berries
- 2 Tablespoons fresh orange juice
Instructions
- Preheat oven to 350ºF.
- Liberally grease a 10"x14" pan. Or, one 9" springform pan and one 8"x8"x2" pan. (You can use the wrappers from the butter to grease the pans, if you like.)
- Sift the flour, baking powder and salt into a medium bowl, and set aside.
- Cream the butter using the paddle attachment on your electric mixer for 3 minutes on medium-high speed. (I used "8" on my KitchenAid.) The butter will be light in color, almost white, and creamy. Scrape down the sides of the bowl then mix for an additional minute.
- Slowly add the sugar, ½ cup at a time. Beat well at medium-high speed after each addition, for about a minute. Scrape down the sides of the bowl when necessary.
- One at a time, add the 5 eggs, beating on medium-high speed until just incorporated.
- Mix the vanilla extract into the buttermilk.
- With the mixer on medium-low (4 on the KitchenAid) add ⅓ of the flour mixture and beat until just incorporated. (It's important not to over-mix.) Then add ½ of the buttermilk mixture. Continue alternately adding the flour and buttermilk until all is incorporated.
- Remove the bowl from the mixer stand and, using a spatula, stir for an additional 30 seconds by hand to ensure that all the ingredients in the bottom of the bowl are mixed together.
- Pour the batter into the prepared pan or divide it between the two pans and smooth the top with your spatula.
- In the same bowl (only one bowl and you don't have to wash it between mixes!) stir together the ricotta cheese, 4 eggs, ¾ cup sugar, anise extract, and orange zest.
- Spoon this cheese mixture on top of the cake batter and smooth the top.
- Bake for one hour, or until a knife inserted in the center comes out clean. The edges will be caramelized slightly and have a delicious crunchiness.
- Add the orange juice to your berry mixture and stir. Let the berries hang out in the juice for a while.
- For cakes baked in a rectangular or square pan, you can leave the cake in the pan, slice and serve. If baked in a springform pan, remove the sides for serving. I transferred mine from the springform base onto a cake plate using a large spatula, but that is not necessary.
- When ready to serve sift powdered sugar over the top of the cake.
- Slice and serve with the berries on the side.
Notes
Gr8 Do Ahead Tip:
This cake can be made a day ahead of time. Cover and refrigerate. It is tastiest if brought to room temperature before serving. Tried this recipe?Mention @Great8Friends or tag #gr8food!