Italian Orange Ricotta Cake

Ingredients

• 2 teaspoons melted butter for the baking pan
• 1 cup whole milk ricotta cheese
• 2 tablespoons honey
• 2 tablespoons freshly grated orange zest (from 1 large orange, or 2 small)
• 1/2 cup almond flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons 1 stick unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• Powdered sugar (for serving)

Instructions

1. 1

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

2. 2

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

3. 3

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

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Dust with powdered sugar before serving.