Ricotta & Orange Blossom Cake Recipe: 1-Bowl Delight with Lush Citrus Flavor

There’s something so nostalgic and delicate about the flavor of orange blossom—like sunshine in edible form. And when it’s paired with creamy ricotta and almond flour in this Ricotta & Orange Blossom Cake, magic truly happens. This cake is light yet satisfying, naturally gluten-free, and infused with the most enchanting citrus floral aroma. Thank you for being here—sharing this recipe with you feels like handing over a slice of sunshine, and I’m so excited for you to try it.

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What is Ricotta & Orange Blossom Cake?

This cake is a Mediterranean-inspired beauty with soft, moist texture from whole milk ricotta and richness from almond flour. Orange zest and orange blossom water add a bright, aromatic twist that’s floral without being overpowering. It’s a one-bowl, no-fuss recipe that looks elegant enough for a dinner party but is simple enough to enjoy with your afternoon tea.

Why You’ll Love This Ricotta & Orange Blossom Cake

• Light and moist with a slightly creamy crumb from ricotta
• Naturally gluten-free thanks to almond flour
• Floral and fragrant—orange blossom and zest add a unique citrusy aroma
• One bowl and no fancy techniques required
• Stays moist for days (if it lasts that long!)

What Does Ricotta & Orange Blossom Cake Taste Like?

It’s soft, moist, and almost cheesecake-like in the center. The ricotta gives it body and richness, while the orange zest and blossom water add a subtle floral brightness. The almond flour creates a melt-in-your-mouth texture that feels luxurious and rustic all at once. It’s not overly sweet—just balanced, fragrant, and undeniably special.

Ingredients for Ricotta & Orange Blossom Cake

For the Cake:

• 250g (1 ¼ cups) whole milk ricotta
• 200g (1 cup) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange blossom water
• Zest of 1 orange
• ¼ teaspoon salt
• 250g (2 ½ cups) almond flour
• 1 teaspoon baking powder

For the Orange Glaze:

• 100g (¾ cup) powdered sugar
• 2 tablespoons fresh orange juice
• 1 tablespoon orange blossom water
• Orange zest for garnish (optional)

Tools You’ll Need:

• Mixing bowls
• Whisk
• Rubber spatula
• 8-inch round or springform cake pan
• Microplane or zester
• Cooling rack

Ingredient Substitutions and Additions

• No orange blossom water? Try rose water or a touch of lemon extract for a different aromatic twist
• Ricotta substitute: Full-fat cottage cheese blended smooth, or mascarpone for an even richer cake
• Toppings: Add sliced almonds before baking for a little crunch, or garnish with candied orange peel

How to Make Ricotta & Orange Blossom Cake

1. Preheat your oven to 350°F (175°C). Grease and line the base of an 8-inch round cake pan with parchment paper.
2. In a large mixing bowl, whisk together ricotta and sugar until smooth and creamy.
3. Add eggs one at a time, whisking well after each addition.
4. Stir in vanilla extract, orange blossom water, orange zest, and salt.
5. Fold in almond flour and baking powder with a spatula until the batter is smooth and evenly combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

While the cake cools, make the glaze:

1. In a small bowl, whisk together powdered sugar, orange juice, and orange blossom water until smooth and pourable.
2. Drizzle the glaze over the cooled cake and garnish with a little extra orange zest, if desired.

What to Serve with This Cake

• A dollop of whipped cream or a scoop of vanilla gelato
• A strong espresso or citrusy herbal tea
• A side of fresh berries or poached pears for an elegant dessert plate

Tips for Success

• Use whole milk ricotta for best texture—drain if it seems very wet
• Don’t overbake—the cake should be set but still moist in the center
• Glaze after cooling to avoid melting the sugar and losing the drizzle effect
• Let it rest overnight—the flavors develop beautifully and the texture becomes even more tender

Storage Instructions

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days—bring to room temp before serving
• Freeze slices wrapped tightly for up to 1 month

Ricotta & Orange Blossom Cake FAQs

Can I make this cake ahead of time?

Absolutely—this cake actually tastes better the next day. Perfect for make-ahead desserts or prepping for a special brunch.

Is this cake gluten-free?

Yes! Almond flour makes it naturally gluten-free, but always double-check labels if you’re baking for someone with celiac disease.

Can I skip the glaze?

Sure! It’s lovely with or without it. A dusting of powdered sugar also works beautifully for a simpler finish.

Can I use store-bought orange juice?

Fresh juice is best for the glaze, but store-bought will work in a pinch—just go for one without added sugar or pulp.

Final Thoughts

This Ricotta & Orange Blossom Cake is one of those rare bakes that’s both elegant and effortless. Light, fragrant, and naturally gluten-free, it’s a recipe that’s just as fitting for a weekday pick-me-up as it is for a weekend celebration. If you’re looking for something a little different yet still cozy and comforting—this is it.

So go ahead—grab that orange blossom water and bake yourself something beautiful. You deserve it.

More Recipes You’ll Love

• Coconut Almond Spice Cake – exotic, nutty, and floral
• Carrot Date Spice Cake – naturally sweet and warmly spiced
• Oatmeal Cake – comforting, nostalgic, and topped with buttery coconut goodness

Share Your Bake!

Made this recipe? I’d love to see it! Leave a review and tag your photos on Pinterest at pinterest.com/poulefrecipe so we can all swoon over your delicious creation. Let’s keep the kitchen cozy and full of joy. 🍊💛

Nutritional Information (Approx. per slice, based on 10 servings)

• Calories: ~270
• Carbs: 20g
• Fat: 18g
• Protein: 7g
• Sugar: 14g
• Fiber: 2g

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