Friday, June 1, 2012

Tangelo Ricotta Cake



This is a cake that you can (and should) bake ahead, because it is actually better and more moist on the second or third day. I'm not sure why... maybe it's the ricotta... maybe it's the glaze.

I found this recipe for orange-ricotta pound cake in Cake Keeper Cakes by Lauren Chattman which was recommended in Fine Cooking magazine, my absolute favorite cooking magazine. If you like "snacking" or bundt type cakes, you should check out this book.

I switched out the orange juice and zest with tangelo. I would imagine any sweet citrus fruit would work here.  The glaze is made with orange marmalade to which I added tangelo juice.






Cake:
12 3/4 ounces or 3 cups unbleached all purpose flour
1 1/2 t baking powder
1/2 t baking powder
1/2 t salt
1 1/2 sticks softened unsalted butter
1 1/2 C sugar
1 1/2 C whole milk ricotta cheese
3 large eggs at room temperature
1/4 C tangelo juice
1 1/2 t vanilla extract
1 1/2 t orange zest

Glaze:
3/4 C marmalade
3 t tangelo juice

Preheat oven to 350 and grease and flour a 12 cup bundt pan. Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. Cream the butter and sugar in a large mixing bowl with an electric mixer (or in the bowl of a stand mixer) on medium high for about three minutes, then add in the ricotta and continue beating until it is fully incorporated.  Beat in the eggs one at a time. Add the juice, vanilla, and zest. On low speed, add the flour in six increments, mixing in between additions. After you've added it all, raise the speed to medium and beat for about 30 seconds. Bake in the bundt pan for about 60 minutes and test it with a toothpick. As soon as the toothpick comes out clean remove it from the oven. Do not exceed 70 minutes.  Cool in the pan for 15 minutes, and then turn it out onto a cooling rack to finish cooling.

Combine the marmalade and juice in a saucepan over medium heat until it becomes a liquid. Brush the glaze over the cake with a pastry brush and spoon the rind over the top. Let cool.

Keep in a cake keeper or wrap in plastic. Do not refrigerate.

I had this for breakfast. What? Citrus. Dairy. Sounds healthy to me.......



1 comment:

  1. Karen,
    Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!

    ReplyDelete

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