This Orange Ricotta Cake with Rose Icing is perfect for Mother's Day, and it's so easy that you can make it any day, just because you feel like something delicious and pretty. Go on, spoil yourself!
All I want for Mother’s Day is a bottomless supply of my favorite coffee, a croissant and this Orange Ricotta Bundt Cake with Rose Icing. That’s all. Oh, and quiet. Blissful, serene quiet.
This cake is quick to throw together and soooo delicious! It’s super moist with subtle, delicate flavors. Just a hint of rose essence in the icing makes it extra special for Mom. If rose isn’t her thing, use orange juice instead or go wild and substitute Grand Marnier or even Bourbon if that’s how she rolls. This cake can wear many hats and will be warmly welcomed, that I can guarantee! xoxo Kirsty
Ingredients for one bundt cake
1-1/2 cups (210g) flour
2-1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (175g) unsalted butter, at room temperature
1-1/4 cups (275g) sugar
16oz. tub (454g) whole milk ricotta cheese
3 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon orange extract (optional)
zest of 2 oranges, finely grated
For the icing:
2 cups (260g) confectioners’ sugar
tiny pinch of salt
1-2 tablespoons (15-30ml) milk*, if still dry, add more as needed
1/4 teaspoon rose extract
rose petals for decoration
Preheat the oven to 350F (180C). Grease a 10 cup bundt pan (or 9-inch round cake pan) with butter or non-stick spray.
In a medium bowl combine flour, baking powder, and salt. Set aside.
In a large bowl cream the butter and sugar with an electric mixer, until light and fluffy. This should take about 3 minutes. Add the ricotta and mix to combine.
Add the eggs 1 at a time, combining well after each addition. Add the vanilla, orange extract, if using, and orange zest until combined.
Add the dry ingredients bit by bit, stirring after each addition.
Pour the mixture into the prepared cake pan and bake for 45-50 minutes. It’s ready when a toothpick comes out clean and bounces back after a light prod with your finger.
Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. Make sure it’s completely cool before covering in icing.
Make the icing. Sieve the confectioners’ sugar into a large bowl, add a tiny pinch of salt. Stir in 1 tablespoon of milk. If it’s still a little clumpy and dry, whisk in more milk, half a teaspoon at a time, until it’s more fluid but still thick enough to coat the cake. Add the rose extract and stir. Be gentle with this, rose extract is a case of less is more! Spoon the icing over the cake allowing it to drizzle down the sides. Garnish with dried rose petals. Enjoy!