I promise, this will be the last ricotta recipe I post for a while. Well, I did just make a delicious lemon ricotta pasta with spring vegetables, but.....I should probably lay off the wonder cheese for a while.
This cake is a bread, is a breakfast, is a dessert, is wonderful no matter how you label it. It's dense, kind of like a pound cake minus all the fat, thanks to our friend Mr. Ricotta. It's also just the right amount of sweet- with an option to do a syrup and glaze and really take it over to the dessert side of things. This cake is your friend. Make it. Welcome it into the regular rotation. Soon you'll be besties. Pinky swear.
Orange Ricotta Bread
Makes 1 loaf
1.5 cup flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cup home made ricotta (recipe here)
1 cup sugar
3 large eggs
2 tsp orange zest
1 tsp vanilla extract
1 tsp Grand Marnier (or other good quality orange liqueur)
1/2 cup vegetable oil
1/3 cup sugar
1/3 cup fresh orange juice
1 cup confectioners sugar
1 tsp Grand Marnier
Preheat oven to 350 degrees. Grease loaf pan (butter or spray). Line your loaf pan with parchment paper if it's not non-stick.
Whisk flour, salt, and baking powder in a bowl. Whisk ricotta, sugar, eggs, zest, vanilla, and Grand Marnier in a large bowl.
Combine dry with wet ingredients and stir until smooth. Use a rubber spatula to combine oil last. Pour into prepared pan and bake for about 50 minutes, or middle is set and knife comes out clean.
While cake cools, prepare syrup by melting sugar and orange juice in a sauce pan. When sugar is dissolved, remove from heat and pour over loaf slowly, allowing it to soak it up. Use to desired saturation. Truth be told, I love this bread as is, and rarely complete this step.
If you really want to amp up the dessert/sweet factor, create the glaze by heating confectioners sugar, Grand Marnier and orange juice. Allow loaf to cool completely before pouring over top and allowing to cool.
One break, infinite possibilities.