Ricotta & Cardamom citrus cake


Sometimes I find myself bursting with creativity, and other times I find myself struggling for a clear perspective on what I want to bake next, or how I want the pictures of it to look. Most of the time I try to push through, but then I only end up more frazzled, which helps no one (just ask John). I have realized that most of the time I just need to give myself a change of scenery as a way to help me get through these seemingly stagnant times. A trip to the farmers market, a long walk, or just looking through my endless stacks of cookbooks and food magazines always seem to help me clear my mind.

Well, I was having a bit of a rough week and I wasn't sure what I wanted to make next. I had a few recipes on my mind, but nothing that I was really excited about. But, thanks to my beloved Bon Appétit that changed in an instant. I was reading through my latest edition and came across this amazing ricotta and raspberry cake, so I made it and fell in love upon first bite. I was tempted to make this cake again, but this time around I wanted to use up all of the wonderful winter citrus I had on hand, so I after playing around with the flavors a bit, I came up with this beauty.

This cake is incredibly moist with the perfect hint of cardamom. When making this cake I left the rhine on the orange slices which imparts a lovely bitterness to the cake. If that's something you prefer not to do, feel free to cut off the rhine, I promise it will be delicious either way.

I was especially excited to make this cake, because it gave me a chance to use my new batter bowl from Le Creuset. I loved this bowl the moment it arrived, but even more so when I actually got to use it. The size of it, the convenient handle, it really is such a beautiful bowl to have on hand, especially when making cakes that only need one bowl like this one.

I am thrilled to say that the people at Le Creuset are giving me another bowl to give you! To enter simply submit your email address and leave a comment below telling me what you would create using this bowl. Included below is also an option for a bonus entry, just follow both Le Cresuet and Thebrokenbread on Instagram. Good Luck!


RICOTTA & CARDAMOM CAKE

Yields one 9- inch cake

For the Pan

3 Tablespoons Unsalted Butter

1/4 Cup (115g) Brown Sugar, packed

6 Thin Orange Slices, Cara Cara and/or Blood Oranges

 

For the Cake

1 1/2 Cup (180g) All-Purpose Flour

1 Cup (200g) Evaporated Cane Sugar

3/4 Teaspoon Cardamom

2 Teaspoons Baking Powder

3/4 Teaspoon Kosher Salt

3 Large Eggs

1 1/2 Cup (375 g) Ricotta Cheese

1/2 Teaspoon Vanilla Extract

2 Tablespoons Fresh Orange Juice

1/2 Teaspoon Orange Zest

1 Stick (112 g) Unsalted Butter, melted

Equipment: 1,  9x2″ round cake pan, small saucepan, whisk, 1large bowl, microplane zester, 1 medium bowl, spatula


METHOD

Preheat oven to 350°F (180 C°). Lightly grease the edges of a 9″ cake pan with nonstick spray or butter.

For the pan, place 3 tablespoons butter and brown sugar in a small saucepan and cook on low heat just until the butter melts. Whisk the mixture a few times until smooth and pour into the cake pan, making sure that it evenly coats the bottom; set aside.

In a large bowl, whisk flour, sugar, cardamom, baking powder, and salt together until combined.

In another bowl, whisk eggs, ricotta, vanilla, orange juice, and zest until smooth. Once combined fold the ricotta mixture into the dry ingredients with a spatula until just blended. Then, gently fold in melted butter.

Place orange slices on the bottom of the cake pan, arranging the slices to fit. Carefully pour in the cake batter over the top of the oranges and place in the oven and bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 15-20 minutes before removing from the pan. Invert the cake onto a plate and serve once completely cooled.

Storage: Carefully wrap leftover caking in plastic wrap or store in an airtight container. The cake will keep for 5-7 days.