Description
A light, naturally gluten-free Ricotta & Orange Blossom Cake made with almond flour and infused with floral citrus notes. Moist, fragrant, and simple to make in one bowl—perfect for brunch, dessert, or a cozy afternoon treat.
Ingredients
For the Cake:
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250g (1 ¼ cups) whole milk ricotta
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200g (1 cup) granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 tablespoon orange blossom water
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Zest of 1 orange
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¼ teaspoon salt
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250g (2 ½ cups) almond flour
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1 teaspoon baking powder
For the Orange Glaze:
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100g (¾ cup) powdered sugar
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2 tablespoons fresh orange juice
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1 tablespoon orange blossom water
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Orange zest for garnish (optional)
Instructions
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Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or springform cake pan with parchment paper.
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In a large bowl, whisk the ricotta and sugar until creamy.
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Add eggs one at a time, mixing well after each.
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Stir in vanilla extract, orange blossom water, orange zest, and salt.
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Fold in almond flour and baking powder until smooth.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 40–45 minutes, or until golden and a toothpick inserted in the center comes out clean.
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Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
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While the cake cools, mix powdered sugar, orange juice, and orange blossom water to make the glaze.
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Drizzle glaze over the cooled cake and garnish with orange zest if desired.
Notes
Be sure to use whole milk ricotta for a creamy texture. If your ricotta is very wet, drain it slightly before using.
The orange blossom flavor is delicate—feel free to adjust to taste.
Store leftovers in an airtight container at room temperature for 2 days, or in the fridge for up to 5.
This cake gets even better the next day as the flavors develop!
- Prep Time: 10
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean