I love a good breakfast cake – of course you could eat this after dinner, but it’s nice to have an excuse to have a little something sweet with your morning coffee. This cake is light, moist, studded with chocolate chips, with a hint of orange zest. You can dust it with confectioners sugar or make a light glaze – your choice!
- 2 large eggs
- 1 large eggs yolk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup ricotta
- 1 tablespoon orange zest
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 1/2 cup chocolate chips
- 1 teaspoon flour
- 3 – 4 tablespoons confectioners sugar (for dusting)
- Preheat oven to 350º, grease and flour a 9″ cake pan, set aside.
- Beats the eggs, yolk and sugar in a large bowl until light and creamy – about 3 minutes.
- Add the vanilla, ricotta, and orange zest and beat until well combined.
- In a medium bowl, whisk the flour, baking powder, and salt – add to the ricotta/egg mixture mixing until just incorporated. Toss chocolate chips with 1 teaspoon flour and fold into batter.
- Spoon into prepared pan and bake for 30 to 40 minutes, test with a toothpick. Let cool completely on a wire rack, then remove from pan. Dust with confectioners sugar
