
Servings: 12 Prep Time: 10 minutes Bake Time: 1 hour 25 minutes Difficulty: Easy
INGREDIENTS
- Cake Batter
- 3/4 cup unsalted butter, room temperature
- 1 ¼ cup sugar
- 1 ½ tsp grated orange zest
- 1 ½ tsp vanilla extract
- 3/4 tsp Fior di Sicilia
- 3 eggs
- 2 ¼ cups Bob’s Red Mill Gluten-Free 1 to 1 Flour
- 2 ½ tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup buttermilk
- Ricotta Mixture
- 2 lbs whole milk ricotta cheese
- 1 cup granulated sugar
- juice of 1 small lemon or 1 tsp lemon extract
- 1 tsp vanilla extract
- 4 eggs
- fresh blueberries or raspberries
- powdered sugar
DIRECTIONS
- Preheat oven to 350º F.
- In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
- Grease and flour a deep 9 x 13-inch baking pan.
- Using an electric mixer, beat the butter & sugar together until light & fluffy.
- Add the orange zest, vanilla, and Fiori di Sicilia.
- Beat just to mix ingredients.
- Add the eggs and beat until well combined.
- Add the flour, baking powder, baking soda, salt, and buttermilk.
- Beat mixture until smooth batter forms.
- Pour cake batter into the greased and floured pan.
- Next, pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
- Bake at 350°F for 1 hour & 25 minutes or until top is golden brown and a toothpick comes out clean.
- Cool in the pan on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
- Sprinkle with powdered sugar and top with fresh fruit just before serving.
- Enjoy!