Brutally cold days, whipping wind, flurries of snow, and oranges! That’s right, oranges. The one and only thing that ever so slightly reminds me that somewhere out there, there is a sun shining…and warmth. Yes, warmth. Mmmm.
Here you can read about the box of Honeybell oranges that happens to show up on my porch each frigid January.
I have quite a few savory orange recipes that I always want to write about, like homemade sesame orange chicken or orange zest glazed salmon (a serious fave), but what I always end up doing is baking something most fantabulous that I simply cannot resist sharing. And this cake I MUST share.
This orange-a-lish-ous cake is basically out of this world delicious.
Every single bite has this little orange zip that makes my mouth water for more…and more…annnnd more. Don’t tell, but we didn’t share this one with anybody. Not a single person. Matt and I successfully polished off this cake, on our own, in just a few days. Good heavens. Good thing summer attire is a yet a few months away. Shheeeesh.
The ricotta cheese creates a pound-cake-like base, which is sweetened by freshly squeezed orange juice (or from a bottle–I’m not going to judge you!) and orange zest. And as if it wasn’t tasty enough, it is topped with an almondy-orange glaze that soaks into the already flavorful packed cake.
Honestly, I imagine this cake being equally as delicious with lemons, limes, or even grapefruit. But me? I’m sticking to oranges.
Alright, enough already. It’s good. And if you like cake and/or oranges, make it!
- 2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 1/2 cups whole milk ricotta cheese
- 1 1/2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Zest of 1 orange
- 1/2 cup orange juice (fresh if you can, bottled if your oranges aren't feeling juicy)
- 1 cup confectionery sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest
- splash of almond extract
- 1/3 cup almond slivers, toasted
- Preheat oven to 350 degrees and prepare Bundt pan by spraying with cooking oil.
- In a bowl, sift together cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Add eggs one at a time. Add vanilla, extracts, and zest. Alternately add dry ingredients and orange juice in three steps. Mix until just incorporated.
- Pour cake batter into prepared Bundt pan and bake 50-60 minutes, or until a toothpick comes out clean. Let cake cook on a wire rack for 15 minutes. Then turn pan upside down and leave until cake pan has completely cooled. Gently remove Bundt pan from cake.
- Whisk together all ingredients for glaze. Using a toothpick, poke several holes throughout cake. Generously drizzle orange glaze over the entire cake and top with toasted almonds.
- To toast almonds: place almond slices in a pan on the stove over low heat. Toss every few minutes to prevent burning. Toast until lightly colored and fragrant.