Orange Ricotta Cake

For the Cake Filling:

  • 1 cup ricotta cheese

  • ¼ cup sugar

  • 1 egg

  • ½ tsp Orange Blossom Water

  • ½ Tbsp vanilla extract

  1. Mix all ingredients together and set aside.

For the Cake Base:

  • ¼ lb butter, softened

  • 1 cup sugar

  • ½ tsp vanilla extract

  • 2 Tbsp orange zest, grated

  • 2 eggs

  • 1 cup cake flour

  • ¼ tsp kosher salt

  • ½ Tbsp baking powder

  • 4 fl oz milk

  • 1 Tbsp Grand Marnier

  1. Preheat oven to 375 degrees.

  2. In a stand mixer fitted with a paddle attachment, cream butter, sugar, vanilla extract and orange zest. Mix until incorporated.

  3. In a separate mixing bowl, sift cake flour, salt and baking powder. Separately combine milk and Grand Marnier in a measuring cup.

  4. While mixer is running on lowest speed add eggs to butter mixture one at a time until incorporated. Add the dry and wet ingredients in alternating batches until incorporated.

  5. Refrigerate and let rest for an hour before baking.

  6. Grease 4 oz ramekins with softened butter and dust with sugar. Fill with 1 fl oz ricotta filling followed by 2 fl oz of ricotta cake base.

  7. Place ramekins on sheet pan and bake until cooked through (about 12-15 minutes). Cake is done when a wooden skewer inserted in the center comes out clean.

  8. Remove from oven and let rest for 2 minutes before serving.

Orange Mint Salad

  • 3 Florida oranges

  • 2 Tbsp fresh mint, chopped

  • 2 Tbsp Tupelo honey

  • 1 tsp fresh lime juice

  1. Using a sharp knife, cut off the top and bottom of each orange. Place flat on cutting board. In a downward motion, slice away the pith (the white skin between the orange and peel) following the natural shape of the orange.

  2. While holding the skinned orange in your hand, gently insert a paring knife between each orange segment to remove it from the core.

  3. Store in a plastic container and refrigerate.

  4. Toss orange segments with remaining ingredients (except mint) and store with natural juices in a plastic container and refrigerate.

  5. Before serving, finish salad by tossing with mint.

Toasted Pine Nuts

  • 1 cup pine nuts

  1. Preheat oven to 375 degrees.

  2. Place nuts on an ungreased sheet pan. Toast in the oven until golden brown (6-7 minutes) tossing occasionally.

  3. Remove from oven. Once cooled, store in a container at room temperature.

Orange Blossom Glaze

  • ½ tsp Orange Blossom Water

  • ¼ cup sugar

  • ¼ cup water

  • ½ tsp lemon juice

  1. In a 1 qt saucepot over high heat, boil water and sugar to create simple syrup.

  2. Remove from heat and add orange blossom water and lemon juice. Set aside to cool at room temperature.

  3. Once cooled, store in a plastic container and refrigerate.

Assembly

  • Orange Ricotta Cakes

  • Orange Mint Salad

  • Orange Blossom Glaze

  • Toasted Pine Nuts

In each of 8 serving plates, place an Orange Ricotta Cake. Brush each cake lightly with Orange Blossom Glaze. Top the right half of each cake with 1 Tbsp of Orange Mint Salad and sprinkle a tsp of Toasted Pine Nuts.

John Minas