We Just spent the last week in our home town, Canberra. We travelled down for our Mum’s Birthday, and of course, Carla baked a delicious cake! Mum loves Cheesecake so it was Orange and Ricotta Cake. We can all confirm this cake is delicious! Carla also says the recipe is very easy! She based it off this Lemon and Ricotta Cake recipe, which is very popular!
Mum actually just sent us a message to let us know she was enjoying another slice. Wishing we took her up on that offer to pack some for the flight home (hehe). Ahhh, not to worry we will simply bake it again! It’s citrusy, cheesy goodness!
Here’s a photo of our Mum and Dad, right before we enjoyed a delish slice of gluten free Orange and Ricotta Cake… dolloped with cream of course! Happy Birthday Mum!
Our Mum is amazing, she just turned 65, she does Yoga and Pilates every day, along with a big daily walk (with Dad) and right now she is doing her Yoga Teacher Training! It’s been amazing to see Mum step outside her comfort zone with the teacher training, she proves that when you step outside that zone of comfort… you really do discover the magic zone!
Here’s a picture of us with Mum, it was -1C on this fresh wintery morning walk! Eeek! Although it was hard to get out of bed, it was worth it! Seriously, Mum and Dad are amazing, they’ve been doing this morning walk each and every day for as long as we can remember! We’re so grateful for them showing us the importance of prioritising daily exercise.
Alright it’s time for you to check the below recipe ingredient list and figure out what you need to pop on your shopping list!
What you need to make this delicious and easy Orange and Ricotta Cake
This cake really is so simple!
Sweetener and flour:
We used monk fruit sweetener, but if you’re not into sugar alternatives you can use castor sugar instead. We’re in 2 minds about sweeteners and sugars. We don’t diet anymore but we know, for us, too much sugar doesn’t make us feel great! So when we make cakes we usually use an alternative, if we’re out to dinner and feel like dessert, we buy the cake with sugar and enjoy every bite! The important thing, is that we do it free of guilt and anxiety!
In this recipe, we used plain gluten free flour along with baking powder and baking soda, but you could also swap to self-raising flour and leave out the baking soda and powder. We went with gluten free flour opposed to almond meal as we wanted a fluffier cake, we also based it on an Italian recipe that traditionally used plan flour (with gluten).
Orange, cheese, butter and eggs:
Gosh… even just reading that headline we’re craving this yummy and simple cake! We used a large orange, which meant we had lot’s of zest (just how we like our citrus cakes, with extra tang!).
If you’re a cheese lover you probably will want to go with the best ricotta from the European deli, we simply chose a packaged variety from the fridge section. Still yummy!
We love butter in cakes and everything! But if you’re not a fan you could swap it for extra virgin olive oil, it will add a different flavour, a bit more fruity. Just make sure you get a high-quality olive oil, and double-check it’s extra virgin so the flavour isn’t too overpowering. Make sure your eggs are fresh and at room temperature. Also, be a great human and don’t buy cage eggs.
Alright, now it’s time to make this Gluten Free and Sugar Free Orange and Ricotta Cake!
If you do, let us know! And share a picture with us on Instagram Stories! Tag us @themerrymakersisters.
Emma + Carla
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Orange and Ricotta Cake
STUFF YOU NEED
For the cake
- 120 g softened butter
- 200 g monk fruit sweetener or castor sugar
- 375 g ricotta cheese
- 1 orange zested and juiced
- 4 eggs at room temperature
- 1 tsp. vanilla
- 1 1/3 cup plain gluten free flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
For the topping
- 2 tsp. icing sugar optional
- Preheat oven to 180°C (350°F) and line the bottom of a 24cm (9 inch) springform tin with baking paper and grease the edges with a little butter.
- Using an electric mixer cream together the butter, sweetener and orange zest for about 3 minutes on high speed. It will go creamy and smooth.
- Add the cheese and mix on medium speed to combine.
- Add the eggs one at a time. Mixing after each egg.
- Then add the orange juice and vanilla, mix until well combined.
- Sift in the flour, baking powder, baking soda and salt. Mix on medium-low speed, being careful to not over mix.
- Transfer batter into the prepared tin. Bake for 35 minutes or until cooked. Allow to cool in the pan, if you move it too soon it may break (still yum, not as pretty).
- To make it extra pretty, sift a little icing sugar on top. Enjoy!