Name: Italian Orange Ricotta Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 8
Ingredients: O Organics Sugar, Organic, Powdered; Cage Free Large Eggs; Sugar In The Raw Cane Sugar, Turbinado; Challenge Butter, Unsalted, European Style; Morton Plain Salt, 26 Ounce; Bob's Red Mill Baking Powder; Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Super-Fine Natural Almond Flour; Valencia Orange; Sue Bee Honey, Hot; Miceli's Part Skim Ricotta Cheese; Land O Lakes Butter Spread, Garlic & Herb

Heat the oven to 375 degrees. Brush the top, bottom and sides of an 8-inch springform pan with the melted butter.

Whisk together the ricotta, honey and orange zest in a small bowl until combined.

Combine the almond flour, all-purpose flour, baking powder and salt in a small bowl.

In a standing mixer, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one by one; lower the mixer speed and stir in the flour mixture until just combined.

Scrape the batter into the prepared pan and spread so that it meets the edges of the pan. Evenly top the outside edge and the middle of cake with tablespoon-sized scoops of the ricotta.

Bake 30-35 minutes. The cake should be golden and the batter around the ricotta lightly firm to the touch. Cool 10 minutes, then release the pan sides and cool the cake completely.

Dust with powdered sugar before serving.

Italian Orange Ricotta Cake

Serves 8

15 mins prep

35 mins cook

50 mins total

What you need

How to make

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