Ricotta Cake with honey, Chocolate and orange

This one started as a scribble in my notebook and an experiment one afternoon… and it turned into something special. Ricotta gives this cake such beautiful softness and the honey + orange makes it aromatic in the most subtle way.

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Course: afternoon tea, Dessert, Desserts

Cuisine: Italian

Diet: Vegetarian

Prep Time: 15

Cook Time: 45

Servings:

Calories: 477kcal

Author: Nellie Kerrison | Relish Mama

Cost: $20

Equipment

Digital kitchen scale
Large mixing bowl (or two)
Electric hand mixer or stand mixer
20 cm (8-inch) round cake tin (springform or deep)
Parchment paper / baking liner
Measuring cups & spoons (metric)
Spatula & whisk
Zester or fine grater (for orange zest)
Small saucepan (if melting honey or glaze)
Cooling rack

Ingredients

300 g plain flour
1 tsp baking powder
½ tsp sea-salt flakes
2 free-range eggs
100 g honey plus extra for drizzling
200 g unsalted butter melted and cooled
1 teaspoon vanilla extract
400 g ricotta from the tub / deli
150 g caster sugar
100 g good-quality dark chocolate chopped roughly
Zest of 1 orange
Dust with Icing Sugar if desired, when serving

Instructions

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line your cake tin.
For bundt tins: Brush every ridge and curve generously with melted butter. Dust the tin lightly with plain flour and tap out any excess. This double layer is what helps the cake release cleanly. Once baked, allow the cake to cool in the tin for 10 minutes only. Place a wire rack over the tin and invert in one confident motion. If it feels a little stuck, give the base a firm tap several times and gently lift the tin away.
Tip: If your bundt tin has deep detail, chill the greased tin for 10 minutes before adding the batter. This helps set the butter layer and prevents sticking.
Alternatively, use a 23cm round cake tin or a square cake tin and grease well and line with baking paper.
Sift flour, baking powder and salt into a bowl.
Rub the finely grated orange zest into the caster sugar with your fingertips until fragrant.
In a separate bowl, whisk the eggs until light and fluffy, then add honey, cooled butter, vanilla, ricotta and the orange-scented sugar. Combine well, then gently fold in the flour mixture and chopped chocolate.
Pour the mixture into the prepared tin.
Bake for 45 minutes, or until a skewer inserted into the centre comes out clean.
Cool in the tin for 10 minutes. Turn out onto a wire rack to fully cool.
Dust with icing sugar, if desired.

Notes

For bundt tins: Brush every ridge and curve generously with melted butter. Dust the tin lightly with plain flour and tap out any excess. This double layer is what helps the cake release cleanly. Once baked, allow the cake to cool in the tin for 10 minutes only. Place a wire rack over the tin and invert in one confident motion. If it feels a little stuck, give the base a firm tap several times and gently lift the tin away.
Tip: If your bundt tin has deep detail, chill the greased tin for 10 minutes before adding the batter. This helps set the butter layer and prevents sticking.

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