Cooking with Manuela: Ricotta-Citrus Bundt CakeMarch 29, 2020
Let’s brighten up the day with a slice (or two) of this soft and delicate ricotta and citrus bundt cake
Ciao! I hope everyone is doing well and staying healthy.
Here is an easy and sweet recipe for you, that I hope will brighten up your day as much as it did mine.
This bundt cake is made with delicate ricotta cheese which yields an extra moist and dense cake. It’s flavored with a touch of lemon and orange zest and juice, for an extra citrusy flavor. And it’s sprinkled with a little (or a lot!) of powdered sugar for a beautiful presentation… The eye needs is part too. Take a look!
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Now let’s talk cake for a second. Here are a few things you might need to know
before you start with this recipe.
– As in many cake, you want to start with soft/room temperature butter, which you’ll beat well with the sugar (mixes recommended for this step, but not necessary). All the nice and fluffy blending should be done with the wet ingredients only. When the dry and wet come together the least amount of mixing is the best… to keep the cake soft and moist.
– Make sure to grease your pan well. Use butter or a spray. And no matter what you are using, make sure to get it in each of the fold of the pan. I suggest using a brush if possible to avoid the cake sticking and breaking into pieces when flipping it over at the end.
– It’s best if you bake in the lower third part of the oven. Depending on your oven this cake might take between 45 and 50 minutes to be ready. I’ve used my smallest oven and mine was ready right at 45 minutes. My bigger oven normally takes longer. So I suggest start checking at 30 minutes (cover loosely with aluminum foil if the top gets too dark). And around the 45 minutes mark test with a toothpick.
– Let the bundt cake cool down in the pan for 5 to 10 minutes. And flip onto a serving dish or cooling rack. I like the cooling rack best… It’s a lot lighter and easier to flip.
Ready to try it out too?!?
PREPARATION:Preheat the oven to 350°F (175°C).
In a large bowl, add the flour with the baking powder, baking soda and salt. Whisk to combine.
In a separate large bowl, beat the butter and the sugar until light and fluffy.
Add the eggs, one at a time, while beating till smooth and fluffy.
Add the ricotta cheese and beat some more.
Beat in the vanilla extract, lemon and orange zest (finely grated) and juice of both.
Add about 1/2 of the dry ingredients to the wet, while blending at low speed just until combined.
Add the milk and blend quickly.
Add the rest of the dry ingredients and blend just until combined – Do not over mix!
Grease a 10 cup bundt cake pan thoroughly, with butter or a spray.
Pour the batter in the pan. Tap the pan to the counter a couple of times to level and remove air bubbles. You should have about 1 inch empty to the top of the pan, for the cake to grow when baking.
Bake in the lower third of the oven at 350°F (175°C) for about 45-50 minutes. Cover loosely with aluminum foil if the top gets too dark (I did it at around 35 minutes).
Test with a toothpick for readiness.
Remove from the oven and let the cake cool down in the pan for 10 minutes.
Using a cooling rack placed on top of the bundt cake, flip the cake around. Sprinkle with powdered sugar if you like (or your favorite lemon glaze) and enjoy!