Today we’re preparing a dessert that’s equal parts ease and Old World Flare- a Ricotta and Walnut Cake with an Orange Marmalade Topping. This cake features a delicate sponge-like texture, peppered throughout with bites of ‘crunch’ courtesy of the walnuts.
Why You’ll Love Today’s Ricotta Cake
1) Only Basic Ingredients: Today’s recipe entails only readily available ingredients, like ricotta and walnuts, meaning you don’t need to worry about cumbersome substitutions or tracking down obscure ingredients.
2) Blissfully Simple Process: One of the pitfalls of baking is that it’s often a tedious, precise, and complex affair, one wrong move or a missed minute can mean the difference between confectionary perfection and dashed culinary dreams. Not so with today’s ricotta cake, which is ‘Beginner Friendly.’ Simply mix, bake, and you’re done.
3) Old World Flare: Despite the simple process and basic ingredients, today’s ricotta cake is packed with what I’ll call ‘subdued Old World Flare,’ pairing great alongside a shot of espresso or a demitasse of black moka pot coffee.
Ingredient Notes and Tips
1) Ricotta: While we tend to think of ricotta purely as that curdy-yet-creamy cheese that melts beautifully in things like stuffed shells and lasagna, ricotta also comes in smoked, aged, salted, and baked varieties – and actually fairs beautifully in sweet dishes and desserts. For example, while ricotta plays the star ingredient in something like a Mediterranean-Style Lasagna, it plays equally well in something like a sweet Ricotta and Blueberry Tart or Italian Style Cream Puffs. That said, not all ricotta is created equal. Produced from whey, ricotta is made from a variety of milks, including from sheep, goats, and Italian water buffalos. However, in the US, ricotta is produced almost exclusively from cow’s milk. This naturally results in Italian ricotta being both naturally sweeter and somewhat less moist than its American counterpart. Thus, if using imported Italian ricotta, you need to both account for the lessened moisture and increased sugar, as I’m using American cow’s milk ricotta in today’s recipe (and all of my recipes here on LTG unless stated otherwise).
2) The Walnuts: The reason we’re using walnuts is because they don’t overwhelm the cake’s sponge-like texture with ‘crunch’ or ‘bite.’ Instead, they cook down ‘buttery’ while retaining just a hint of their crunchy texture.
Substitute: Almonds or pecans will pair nicely in today’s cake if you don’t have walnuts. However, the almonds will be noticeably crunchier, while the pecans will change the flavor profile quite a bit – but not unpleasantly so.
3) Marmalade: I do not remember ‘not’ loving citrusy, sweetly-bitter, rind-ridden marmalade. This is one of my ‘must have’ pantry staples simply because it’s such a versatile ingredient. Whether sweetening up dipping sauces, or using it in baked goods like cookies, (as we’re doing today), or using it in sweet marinades or simply spreading it on bread, the uses for this stuff goes well beyond toast.
Should You Make Your Own? No, absolutely not. There are lots of how-to articles and recipes out there for making your own marmalade, and in my personal experience it’s just not worth the (significant) time and effort. A decent brand of marmalade will always be just as good (if not better) than what you can make at home – and without the fuss, mess, and tedium that homemade marmalade entails.
Substitute: Orange jam mixed with a dusting of orange rind and lemon zest. Bear in mind that this will ‘not’ be an ideal substitute, as marmalade tends to bring a fair bit more of ‘everything’ to the table than jam does.
Walnut and Ricotta Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
Today we’re preparing a dessert that’s equal parts ease and Old World Flare – a Ricotta and Walnut Cake with an Orange Marmalade Topping.
Ingredients
- 1 cup of walnuts, chopped
- 2/3 cup of unsalted butter, softened
- 2/3 cup of sugar
- 5 eggs, separated
- Zest of 1 orange, finely grated
- 2/3 cup of ricotta cheese
- 6 tbs. all-purpose flour
- 4 - 5 tbs. of orange marmalade
- 2 tablespoons brandy or rum
- 3 tbs. shaved chocolate
Instructions
- Preheat oven 375 degrees F. Butter and line the base of a deep 9-inch round, loose-based cake tin. Set aside.
- Coarsely chop and gently toast the walnuts. Set aside.
- In a medium bowl, cream the butter and sugar until light and fluffy.
- Add the egg yolks, orange zest, ricotta cheese, flour and walnuts and mix.
- In a separate large bowl, whisk the egg whites until stiff peaks are formed.
- Fold a quarter of the whisked whites into the ricotta mixture, using a spatula. Carefully, fold in the rest of the whisked whites, until all is incorporated.
- Turn the mixture into the prepared tin and level the top with a spatula.
- Bake approximate 30 minutes, until the cake has risen and is firm.
- Allow the cake to cool in the tin, before transferring the cake to a serving plate.
- Heat the marmalade in a small saucepan with 1 tbs. of water. Stir in the brandy and remove from heat.
- Brush the top and the sides of the cake with the syrup.
- Sprinkle the top of the cake with shaved chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8 pieces of cake
And that’s our Walnut and Ricotta Cake. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you. Happy Baking!
7
angiesrecipes says
That looks rich, and so tempting with the combo of ricotta and chocolate.
Catherine Pappas says
Thank you Angie. Have a beautiful weekend my friend. xoxo
DAVID J MYERS says
Catherine, Wow! This cake is so decadent... Love it! Very moist...almost cheesecake like...the way I like my cakes. Love the chocolate and marmalade addition! FYI, I'm not a cheesecake fan but I once had a slice of fresh out of the oven ricotta cheesecake and it was to die for... Your creation is right in my wheelhouse! Stay Safe and Take Care, Big Daddy Dave
Catherine Pappas says
Dear Dave, This is a very nice dessert, especially pairs well with a good cup of coffee. I hope that all is well with you and Laurie. Stay well and happy. Catherine
Katie says
My mouth is watering at the idea of this. Can't wait to try it!
Catherine Pappas says
Thank you Katie. I hope that you enjoy this recipe if you give it a try. xo
Kathryn Donangelo says
This is such a fabulous recipe! Made this last night and it was a hit! I had some with my coffee for breakfast and plan to have more later. The flavors were all so perfect!
Catherine Pappas says
Thank you Kathryn for giving this recipe a try and letting me know that you enjoyed it. It means so much to me to know that you enjoyed one of my recipes. It does go well with coffee, I agree.
xo
Lisa Huff says
What a great combo with the ricotta, walnuts, orange, and chocolate! This cake has my name written all over it.
Catherine Pappas says
Dear Lisa, Those flavors are a perfect combo, I agree. I hope that you enjoy it if you give it a try. xo
Beth Sachs says
Oh my goodness this looks amazing. If only I could dive in with a fork right now. Great flavour combination!
Catherine Pappas says
Thank you Beth. Thank you for visiting. xo
Ashlee says
Wow look at that cake! It looks so good, rich and fluffy! I've never tried these particular pairings together or even thought about them, ricotta and chocolate with walnut and citrus, it sounds like it might be hit-or-miss but I'm willing to try it if it comes out like yours lol.
Catherine Pappas says
Thank you Ashlee for visiting and I hope that you enjoy this cake if you do give it a try. xo
Noelle says
I love all the different flavors in this cake! The perfect combo, thanks for the great idea 🙂
Catherine Pappas says
Dear Noelle, Thank you and thank you for visiting. xo
Kristine Nicole Alessandra says
I have to make this. It would be so nice to enjoy this with the family. It will keep our minds off the fact that we are still on quarantine (6 months and counting). I will bake this tomorrow and make some nice apple iced tea to go with it.
Catherine Pappas says
Dear Kristine, I agree. Enjoying things with the family always makes everything better. It has been a long quarantine and I think we all need comfort and good comfort food is a great way to go. I hope that you enjoy this recipe if you do give it a try. xo
Lisa says
I’m drooling over this recipe! We have plenty of ricotta in Italy, so I need to look for some walnuts to try this out.
Catherine Pappas says
Dear Lisa, I hope that you enjoy this recipe if you give it a try. Thank you for visiting. xo
Melissa Dixon says
Wow that looks too good to eat but sounds so good I would probably devour it all in one sitting. I need to try to make this one!
Catherine Pappas says
Dear Melissa, Thank you for visiting. I do hope that you enjoy this recipe if you do give it a try. xo
Heather says
OMG this cake looks so good! I have to make it. It's perfect for the Fall.
Catherine Pappas says
Dear Heather, Thank you for visiting. I hope you enjoy this recipe if you give it a try. xo
Marysa says
What an interesting recipe! I like the combination of these two; it seems like the delicate ricotta and the nuts would be a great pairing.
Catherine Pappas says
Dear Marysa, It did turn out to be a nice combination. Thank you for visiting and taking the time to write. xo
talya says
Oh yum this looks divine and love that it involves ricotta and walnuts. Do you think I would be able to use a substitute flour for this recipe?
Living the Gourmet says
Dear Talya, Thank you so much for stopping by! You can absolutely swap AP flour for a gluten free flour if that is what is available to you. Keep in mind if the flour is courser (like almond flour) it might change the consistency. Try to use a gluten free mix or a finely ground flour to swap. I hope this answers your question. I hope you give it a try and enjoy! Let me know if there is anything else you need 🙂 Happy baking!
Lori says
Can this cake be frozen? And how much rum or brandy? It just says 2.
Thanks
Jasemine Denise says
Okay so I never thought about putting ricotta in anything pastry wise!! This is creative!! I love it!! Thank you for sharing it!
Living the Gourmet says
Dear Jasemine, Thank you for visiting. I do love ricotta both savory and in desserts. It is wonderful in cream puffs too. Have a wonderful day. xo
Jasmine Hewitt says
i never tried anything like this before. my mouth is watering!
Catherine Pappas says
Dear Jasmine, Thank you for visiting. It is a nice dessert, especially with a good cup of coffee. I hope that you enjoy it if you give it a try. xo
Lavanda Michelle says
This looks and sounds delicious. I am so excited to make and try!
Catherine Pappas says
Dear Lavanda, Thank you for visiting. I hope that you enjoy this dessert if you give it a try. Have a wonderful day. xo
Rosy says
Simple and minimal... my kind of cake!
This is something you'd most likely want to sink your teeth in!
Catherine Pappas says
Dear Rosy, Thank you for visiting. I like this kind of dessert as well. Especially with a good cup of coffee. Have a wonderful day. xo
Laura Schwormstedt says
Oh wow this cake looks so delicious, I love these flavour combos so this is deffo going on the list of cakes to make
Laura x
Catherine Pappas says
Thank you Laura for your kind words and thank you always for visiting. xo
Beth says
This is a delicious cake. This is actually the first ricotta cake I've ever made, and I'm hooked already!
Lavanda Michelle says
This looks delicious. The simplicity of this recipe, using basic ingredients that are readily available, is a relief.
adriana says
What a fun and different flavor combo! Yum! This looks so good! Gotta try it out sometime!
Luna S says
Yum! I've never tried this kind of cake before, but it sounds delightful. I will have to try my hand at making this and see how it turns out.
Tammy says
This recipe looks so good! I love cakes like this. I can only wonder about the flavors.
AJ says
Wow, I don't think I have heard of a cake like this before, but I am glad I have now! This looks really good, I need to try this ASAP!
Sue-Tanya Mchorgh says
I'm a huge fan of desserts that strike a balance between simplicity and sophistication, and this Ricotta and Walnut Cake with Orange Marmalade Topping sounds like a delightful treat! The combination of a delicate, sponge-like texture and the crunch of walnuts is making my mouth water. Can't wait to try this delightful dessert that blends old-world charm with modern ease!
Lisa says
Walnut and ricotta cake sounds amazing for summer. It’s getting colder now in Italy and this would be perfect to eat at home.
Karen says
omg the combination of walnut and ricotta is a match made in heaven! I am doing your recipe tomorrow and can't be more excited about it...I can't wait!!!