Ricotta and orange cake (soft and fragrant!) Quick recipe – Gordon Ramsay’s version

Ricotta and orange cake

There Ricotta and orange cake it's a sweet exquisite and genuine, variant of the ricotta cake with all the scent of the Orange Cake! Imagine one soft base And fluffy thanks to ricotta in the dough covered with a surface of caramelized orange slices And citrus juice that they give a sour and candied note; a mix of flavors And watering textures!

Ricotta and orange cake

Also it is a quick and easy preparation! The time to slice the oranges, pour the mixture into the pan and immediately start cooking!

Great cold when all the flavors have settled, the ricotta and orange cake is ideal for one Breakfast healthy, one snack afternoon, but also like dessert at the end of the meal! try it and then you will tell me how good it is!

Discover also:

Ricotta tart (shortcrust pastry shell with a creamy and soft filling)


Preparation Cooking Total
15 minutes 30 – 35 minutes 50 minutes


Quantity for 6 people – 1 pan of 24 cm

  • 200 grams of flour '00
  • 200 gr of fresh ricotta at room temperature
  • 2 large eggs at room temperature
  • 160 grams of sugar
  • 50 g of sunflower oil (or 50 g of melted butter)
  • 2 tablespoons of milk at room temperature
  • peel of 1 large lemon
  • peel of 1 large orange
  • a sachet of vanillin or seeds of a berry (optional)
  • 1 sachet of baking powder for cakes
  • 2 whole oranges to be sliced ​​+ 3 tablespoons of sugar (for the inverted surface) + filtered orange juice 1 teaspoon of honey (for the syrup)


How to make the orange and ricotta cake

First of all, make the base according to the procedure found in RICOTTA CAKE

Then cut the previously washed and cleaned oranges into slices to a thickness of 4 mm

Finally grease and flour a pan and add 3 tablespoons of sugar and the orange slices starting from the center. Then add the first central slice and then to follow slightly overlapping all the others in a circle:

how to make ricotta and orange cake

Pour over the dough and bake at 180 ° in a static oven in the medium part for about 35 minutes until golden brown.

Then, once out of the oven, remove the opening circle, use a long and sharp knife to check if the bottom surface is detachable and gently turn over onto a wire rack.

Finally pour the syrup previously cooked over low heat for 5 minutes on the surface

Yours is ready Ricotta and orange cake

Ricotta and orange cake

You can store at room temperature for 3 – 4 days.


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