Orange Ricotta Cake with Strawberries

Preparation info

  • Difficulty


  • Makes one 8 inch Cake; Serves

    6 to 8

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

The key to this cake is to use good, whole milk ricotta. A lot of what we see in the supermarket is part skim milk and usually pretty tasteless. My favorite where I live is from Bellwether Farms, who make both a cow and a sheep milk version. A cheese store or Italian delicatessen will have good ricotta, and it makes all the difference in the world. I’ve suggested fresh strawberries here, but you can use any fruit or fruit sauce that you like or even a scoop of good ice cream.


For the Cake

  • pounds whole milk ricotta
  • 5 whole eggs
  • ½ cup sugar
  • cup orange marmalade
  • ¼ cup dark rum
  • cup cake flour or all-purpose flour
  • 2 tablespoons finely grated orange zest

For the Strawberries

  • 1 pint fresh ripe strawberries
  • cup sugar, or to taste
  • ¼ cup fresh orange juice


PREHEAT THE oven to 325°F. Lightly butter and flour an 8-inch springform pan. Combine the ricotta, eggs, sugar, and marmalade in a food processor, and process until the mixture is smooth. Add the rum, flour, and zest, and process again in short bursts until smooth.

Pour the mixture into the pan and bake for 1 hour. The center will still be soft (and look jiggly) at this point. Turn the oven off and leave the cake in the oven with the door very slightly ajar for about 20 minutes. Remove the cake from the oven, let cool completely, and then refrigerate at least 2 hours before serving.

Remove the cake from the refrigerator and let it return to room temperature. Meanwhile, hull, wash, and slice the berries. Toss them gently with the sugar and orange juice and set aside.

To serve, remove the sides from the pan and slice the cake. Serve each piece with some strawberries on top or on the side. The cake can be made a day ahead and stored refrigerated in its pan, wrapped with plastic.