Ricotta Orange Bundt Cake

By zircon50

SUBSTITUTE FOR CAKE FLOUR: Here's how to do it - Take one level cup of AP flour, remove two tablespoons, and then add two tablespoons of cornstarch back in.
(1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour)

Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter. When added to all-purpose flour, cornstarch will inhibit the formation of gluten while also giving structure and 'sponginess' to your cake.

Ingredients

• GLAZE:
• 2 cups cake flour (see above note for cake flour substitute)
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, room temperature
• 1 1/2 cups whole milk ricotta cheese
• 1 1/2 cups sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• Zest of 1 orange
• 1/2 cup orange juice (fresh if you can, bottled if your oranges aren't feeling juicy)
• 1 cup confectionery sugar
• 1/4 cup orange juice
• 1 teaspoon orange zest
• splash of almond extract
• 1/3 cup almond slivers, toasted

Details

Servings 1
Adapted from sneaksandsweets.com

Preparation

Step 1

Preheat oven to 350 degrees and prepare Bundt pan by spraying with cooking oil.

In a bowl, sift together cake flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Add eggs one at a time. Add vanilla, extracts, and zest. Alternately add dry ingredients and orange juice in three steps. Mix until just incorporated.

Pour cake batter into prepared Bundt pan and bake 50-60 minutes, or until a toothpick comes out clean. Let cake cook on a wire rack for 15 minutes. Then turn pan upside down and leave until cake pan has completely cooled. Gently remove Bundt pan from cake.

Whisk together all ingredients for glaze. Using a toothpick, poke several holes throughout cake. Generously drizzle orange glaze over the entire cake and top with toasted almonds.