Orange & Cardamom Ricotta Loaf Cake



You’ve gotta make this cake. It’s lush and sweet and citrusy and everything nice. I opened the fridge to see a tub of ricotta cheese unused and unloved sitting on the shelf and remembered reading how perfect it is to put in cakes for moisture. It’s true, every last bit of it. Trust me.

I’ve been seeing all of these citrus upside down cakes on Instagram and I’ve been waiting for a good cake recipe to do my own on. Voila! Citrus cakes are, let’s say, not my favorite thing. BUT, when you combine it with something as warm as cardamom, it’s magic.

Cardamom is exotic and warm and it happens to pump up the flavor profile of oranges. When you finally have the pleasure of eating this cake, you won’t necessarily notice the cardamom, but you’ll just get an intensified orange flavor. I guess you could say it’s sort of like adding coffee to chocolate cake.




1/2 c. brown sugar

2-4 T. water

1 c. cake flour

1/2 c. almond flour (if you prefer you can use 1 1/2 c. cake flour and omit the almond flour all together.)

2 1/2 t. baking powder

12 T. softened butter

1 1/2 c. full fat ricotta cheese

1/4 t. almond extract (or vanilla)

1 1/2 c. caster sugar

3 eggs

1 t. cardamom powder

1 t. grated orange zest

1 orange

350 F / 190 C

  1. In a small bowl, combine the brown sugar and water to make a paste. Spread it along the bottom of your loaf pan evenly.
  2. Zest your orange for the batter and then slice the fruit into paper thin slices and layer them over the brown sugar mixture in whatever fashion you’d like and set aside.
  3. In a mixing bowl, sift together the flours, baking powder, cardamom, zest and salt and set aside.
  4. In a large mixing bowl, beat the cheese, butter, extract and sugar together for about 2 minutes until light and fluffy.
  5. Then, beat in the eggs one at a time.
  6. Once mixed thoroughly, add the dry mixture and continue to beat until fully combined.
  7. Pour the batter into the loaf pan so that it’s about 3/4 of the way full and bake 40-50 minutes. The middle should spring back when you push it. Note: depending on the type of loaf pan you’re using (metal/glass/ceramic) it will bake at different times. If the crust is getting too dark, place some foil over the top and continue baking until it springs back.
  8. Once baked through, turn the loaf out on a plate almost immediately by running a dull knife around the edges and flipping it over being careful not to upset the design on the bottom. If you wait until it is cool, you risk the bottom sticking.





7 thoughts on “Orange & Cardamom Ricotta Loaf Cake

  1. Oh yum! This looks delicious. I really wish I have access to an oven so I can make these. It is all steamed and boiled stuff for me until I get to move back into the house. In the meantime, excuse me while I ogle at your beautiful cake.


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