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Simple Ricotta and Orange Sponge Cake

Don’t you sometimes think that the days have fewer hours than they actually have?
And on top of that, today, they take an extra hour off, hahaha! I don’t know if you really save anything with the change of hours but…, I prefer to stay always the same, not to take and put, what about you? The thing is that what I’m doing better lately is to be more organized. Although I must confess that sometimes, by hache or by be, everything has gotten out of control and I have to start all over again. But, I don’t think I’m going to be able to avoid that. I’d better leave you this simple ricotta and orange cake and you can organize yourself to make it because I’m sure you’ll love it.

Although organizing myself to make the recipes is not difficult, what I find most difficult is to take the photos because until now, the days were very short. They were already getting longer but if I cut an hour, again they spoil my plans, hehe! Let’s see if summer is approaching and I have more freedom for my photos. It’s true that the afternoon light is nicer, warmer and the one I like to take pictures with, but sometimes I use editing and I take them in the morning because I have no choice. I like natural light. The camera I use is a Nikon D3200. Many have asked me about it, that’s why I mention it. I’ve had it almost since I started the blog and, although I would like to change the lens, I find myself in a dilemma because I don’t know how my photos will turn out with another one. If you use a reflex camera, what is your favorite lens?

Did you know that real ricotta cheese, unlike cottage cheese, is not made from milk but from the whey left over from making other cheeses?
Well, let’s go for our simple ricotta and orange sponge cake…! Are you coming to see it?


Ingredients:

  • 3 eggs M
  • 150 gr. of white sugar
  • 50 gr. of brown sugar
  • 250 g. ricotta cheese
  • Grated zest of 1 and a half oranges
  • 125 gr. freshly squeezed orange juice
  • 250 gr. of all-purpose flour, sifted
  • 16 gr. of baking powder
  • 1 pinch of salt

For the glaze

  • 4 tablespoons of powdered sugar
  • 3 tablespoons of water
  • 1 teaspoon orange juice

Preparation

Heat the oven at 180ºC, heat up and down, without fan.
Prepare a round baking pan of 18-20cm in diameter, lined with baking paper, base and sides.
In a bowl, beat the eggs and sugars for about 7-10 minutes until super fluffy and whitish.
Add the ricotta, orange zest and juice and beat until everything is well incorporated.
Mix the flour with the baking powder and salt and add it to the mixture in several batches. Mix with a spatula.
Fill the mold, tap it against the countertop to remove any air bubbles that may have remained in the dough and put it in the oven.
Bake for about 45-50 minutes or until a toothpick comes out clean when pierced in the center.
Remove and let it cool on a wire rack. Meanwhile, make the glaze.

For the glaze:

Put all the ingredients in a saucepan and bring to a boil for about 5 minutes.
Pour hot over the cooled cake and ready to eat.
Enjoy!

You don’t know how many times I had to change the name of “ricotta” because every time I wrote it I got the corrector putting “picota” hahaha! Proofreaders and their manias,…. But well, what can we do! What do you think of this cake? It’s simple, isn’t it?

At home I assure you that it didn’t last at all. My eldest son ate half of it by himself. Unbelievable. These growing boys eat their father by the feet, haha! His dad liked it although less so because he’s not much of a citrus candy person. The little guy liked it and me, I loved it but I ate only what I was left with, haha! That’s the way it is.

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