ORANGE RICOTTA CAKE RECIPES
ORANGE RICOTTA CAKE ROLL RECIPE: HOW TO MAKE IT
I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. —Cathy Banks, Encinitas, California
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a bowl. Preheat oven to 325°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper. Sift cocoa, flour and salt together twice., In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup confectioners' sugar, beating on high speed until thick and lemon-colored. Beat in vanilla. Fold in cocoa mixture (batter will be very thick)., Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining confectioners' sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly., Bake until top springs back when lightly touched, 9-11 minutes. Cover cake with waxed paper; cool completely on a wire rack., Remove waxed paper; invert cake onto an 18-in.-long sheet of waxed paper dusted with confectioners' sugar. Gently peel off parchment., In a small bowl, beat cheeses and sugar until blended. Stir in Kahlua, orange zest and vanilla. Spread over cake to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side. Trim ends; place on a platter, seam side down., Refrigerate, covered, at least 1 hour before serving. To serve, dust with confectioners’ sugar.
Nutrition Facts : Calories 169 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 95mg sodium, CarbohydrateContent 17g carbohydrate (14g sugars, FiberContent 0 fiber), ProteinContent 7g protein. Diabetic Exchanges 2 fat
ORANGE AND RICOTTA LOAF CAKE RECIPE | COLES
This loaf cake tastes even better than it looks. Filled with zesty orange flavour and creamy ricotta, it's the perfect afternoon treat.
Provided by Coles
Prep Time 15 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C. Grease a 10cm x 24cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang.
- Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in half the flour. Add the ricotta, marmalade, orange juice and orange rind and stir to combine. Add the remaining flour and stir to combine. Spoon into the prepared pan and smooth the surface.
- Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
- To make orange marmalade icing, combine marmalade and orange juice in a medium bowl. Stir in enough icing sugar to make a slightly runny paste. Spread over top of cake, allowing icing to drip down the sides. Set aside to set.
- Decorate the cake with the citrus slices and grapefruit zest to serve.
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