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Perfect Italian Ricotta Cassata Cake Recipe with Candied Orange Peel

Italian Ricotta Cassata Cake - featured image
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A moist and tender Italian ricotta cake with a creamy texture and sweet-tart bursts of candied orange peel, perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 1 1/2 cups whole milk ricotta cheese, well-drained
  • 1 cup all-purpose flour, sifted (or almond flour for gluten-free)
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup candied orange peel, chopped finely
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon freshly grated orange zest
  • Powdered sugar, for dusting (optional)
  • A few drops almond extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan with butter and dust lightly with flour or line with parchment paper.
  2. Place the ricotta in a large bowl and whip with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  3. Add the granulated sugar to the whipped ricotta and beat until well combined and slightly fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the melted butter, vanilla extract, and orange zest.
  6. In a separate bowl, whisk together the sifted flour, baking powder, and salt.
  7. Gently fold the dry ingredients into the ricotta mixture with a rubber spatula until just combined; the batter should be thick but spreadable.
  8. Fold in most of the chopped candied orange peel, reserving some for garnish.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 45-50 minutes until the cake is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Let the cake cool in the pan for 15 minutes, then release the springform and transfer the cake to a cooling rack.
  12. Once cooled, dust lightly with powdered sugar and sprinkle the reserved candied orange peel on top before serving.

Notes

Drain ricotta overnight to remove excess moisture for best texture. Use room temperature eggs for smooth batter. Avoid overmixing flour to keep cake tender. If cake is soft in center after baking, add extra baking time. Cooling properly prevents sogginess. Optional apricot glaze adds shine and moisture. Store leftovers wrapped in refrigerator up to 3 days or freeze slices up to 1 month.

Nutrition

Keywords: ricotta cake, Italian dessert, candied orange peel, cassata cake, easy ricotta cake, citrus cake, traditional Italian cake

Find it online: https://blipflavor.com/perfect-italian-ricotta-cassata-cake-recipe-with-candied-orange-peel-easy-and-delicious/