Italian Chocolate Chip Ricotta Cake

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)
  1. Preheat oven to 350º, grease and flour a 9″ cake pan, set aside.
  2. Beats the eggs, yolk and sugar in a large bowl until light and creamy – about 3 minutes.
  3. Add the vanilla, ricotta, and orange zest and beat until well combined.
  4. 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.
  5. 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
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