Spiced Orange Ricotta Cake

Makes 12 servings

Orange combines with cinnamon, allspice, and clove, loading this delight fully fragrant, fluffy, and moist cake with flavor. This recipe works with any variety of orange you have on hand—from Navel to Seville, and even blood oranges! Whichever you choose, this cake will brighten your day.



½ cup brown sugar
4 tablespoons unsalted butter, melted and divided
1 orange, thinly sliced
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon sea salt
¼ teaspoon ground cloves
⅛ teaspoon allspice
1½ cups ricotta cheese
¾ cup granulated sugar
3 large eggs
¼ cup extra-virgin olive oil
Zest of 1 orange
1 teaspoon vanilla extract
½ teaspoon almond extract



1. Preheat oven to 325°F and line a 9-inch cake pan with parchment paper.
2. Combine the brown sugar and 2 tablespoons of the melted butter in a small bowl, mixing well, until a thick paste forms.
3. Spread the mixture onto the prepared pan’s bottom, lined with parchment paper. Once the bottom is coated with the paste, arrange the orange slices on top.
4. Whisk together the flour, baking powder, cinnamon, salt, cloves, and allspice in a bowl.
5. In a separate bowl, whisk together the remaining Ingredients and the remaining 2 tablespoons of butter.
6. Combine the dry and wet Ingredients, mixing until completely incorporated.
7. Pour batter into the prepared cake pan and bake for 40–45 minutes, until a skewer comes out clean.
8. Cool in the pan for 5 minutes and then run a knife around the perimeter of the pan to loosen cake before inverting it onto a serving dish. 
9. Peel off the parchment paper and let the cake cool completely before serving. Refrigerate leftovers in an airtight container for up to 3 days.



Calories 237 (11%)
Total Fat 12.43 g (26%)
Saturated Fat 5.232 g
Polyunsaturated Fat 0.944 g
Monounsaturated Fat 5.684 g
Trans Fat 0.002 g
Cholesterol 67 mg
Sodium 188 mg (13%)
Total Carbohydrate: 25.46 g (10%)
Dietary Fiber: 0.9 g (4%)
Total Sugars: 11.38 g
Protein: 6.07 g (11%)
Vitamin A 310 mcg (13%)
Vitamin C 7.5 mcg (10%)
Vitamin D 14 mcg (2%)
Potassium 81 mg (2%)
Calcium 139 mg (14%)
Iron 1.18 mg (7%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here


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