27 Apr 2013

orange ricotta cakes

Zesty orange cakes are, I think, made for the cooler months of the year. They are a burst of golden summer sunshine in your mouth - and your nostrils, it has to be said, because they should smell just divine. These ones do, and they also have a rich, moist, fluffy crumb, thanks to the generous bucketload of ricotta and three fat eggs (thanks, chookies). They're spot-on for morning tea; enjoy one ... or two ... with a robust mug of earl grey tea for perfect pick-me-up.

Orange ricotta cakes
My recipe says 'adapted from Cake keeper cakes' - say that ten times fast - which would have been a library book. This made 14 cupcakes.
  • Preheat your oven to 180 and prep a muffin tin with papers.
  • Cream 160 gms softened butter with 1 and 1/2 cups sugar.
  • Add 350 gms ricotta and beat til combined (I would say 'til smooth' but mine looked rather like cottage cheese at this point).
  • Add 3 eggs, 1 and 1/2 tspn vanilla, the zest of 2 oranges and 1/4 cup orange juice (including all the pulpy bits - there's flavour and colour there!).
  • Now fold thru 2 cups plus 1 tbspn plain flour, 1 and 1/2 tspn baking powder, and 1/2 tspn baking/bicarb soda.
  • Spoon into your muffin tin and bake for 25-30 minutes or until done.
  • I would say these are nicest eaten warm, so re-heat gently if necessary.


  1. Oh yum, I can almost smell them from here :)

  2. Oh my, the scent when baking with orange is so amazing. I love that they have ricotta, one of my favorite ingredients. Wonderful little cupcakes!

    1. ricotta is one of my favourite baking ingredients too, paula. makes everything so light and fluffy and moist!

  3. You had me at ricotta cakes ... but throw in the word orange and i'm well and truly hooked! Definitely going to give these little babies a try. Thanks for sharing.

  4. Replies
    1. thanks nathalie! i think that second photos says it all - i was munching away when i thought, i HAVE to show everyone how moist and fluffy these little cakes are! supernice when served warm.


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