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

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.
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.
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

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 sheep, goat, and Italian water buffalo. 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).
The Walnuts: The reason we're using walnuts is that 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.

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Living the Gourmet
Total Time: 45 minutes
Yield: 8 servings 1x

Print Recipe

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

Units Scale

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!