Ricotta Cake with Chocolate Chips and Citrus

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5 from 1 vote

Ricotta Cake with Chocolate Chips and Citrus

Author: Pamela Salzman

Ingredients

Unsalted butter or plant butter for greasing the pan
1 ¾ cups all-purpose flour
1 Tablespoon aluminum-free baking powder
1 teaspoon sea salt
½ teaspoon ground cinnamon
Pinch of ground allspice
12 Tablespoons unsalted butter 1 ½ sticks or plant butter, softened
1 cup unbleached cane sugar or maple sugar
3 large eggs at room temperature
1 Tablespoon pure vanilla extract
15 ounces or 1 ⅔ cups whole milk ricotta cheese or farmer cheese; dairy-free ricotta should work well, such as Kite Hill
Just shy of 1 cup of mini chocolate chips or finely chopped chocolate I like bittersweet
⅓ cup diced candied orange*
⅓ cup diced candied lemon*

Instructions

Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9- or 10-inch springform pan (see note) with butter. Line the bottom of the pan with parchment paper.
In a medium bowl, whisk the flour, baking powder, salt, cinnamon and allspice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and sugar on medium speed for 4 minutes, until light and fluffy, scraping down the sides as necessary. Add the eggs one at a time, stopping to scrape down the sides of the bowl between each addition. Beat in the vanilla (don't worry if the batter looks curdled). Add the ricotta cheese and mix on medium-low speed until incorporated. Scrape down the sides of the bowl and add the dry ingredients in one addition. Mix on low speed until just combined. Stir in the chocolate chips candied citrus making sure to scrape the very bottom of the bowl.
Transfer the batter to the prepared pan and smooth out the top with a spatula. Bake the cake for 50 to 60 minutes, until completely set and golden brown on top. Place the pan on a cooling rack for 15 minutes. Run a thin knife around the edges of the pan to loosen the cake, then remove the ring of the springform pan. Let the cake cool completely on the rack before cutting.

Notes

Note: If you don't have a springform pan, a 9-inch square pan works well (a 9-inch round pan, however, is too small).

Make-Ahead/Freezer-Friendly Instructions: The cake can be made 1 day ahead of time and stored in a cake dome at room temperature. It can also be frozen for up to 3 months; after the cake is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

*alternatively, you can use the zest of 1 orange and the zest of 1 lemon or some orange oil in place of the candied fruit OR add it in addition to the candied fruit.

Although this cake is a little denser than most, here are some tips for a light and airy cake:
Use room temperature ingredients.
Use a ricotta that is not too wet or watery. Drain off any liquid before using.
Make sure to cream the sugar and butter until light and fluffy! I never beat for less than 4 minutes.
Once the flour is added to the wet ingredients, do not over mix the batter.

Grain-Free Version:
2 cups blanched almond flour
½ cup arrowroot powder, divided
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
¾ teaspoon sea salt
¾ teaspoon ground cinnamon
⅛ teaspoon ground allspice
¼ cup unrefined, cold-pressed extra-virgin olive oil, plus more for pan
3 large eggs
1 Tablespoon pure vanilla extract
1 cup whole milk ricotta cheese (or farmer cheese; dairy-free ricotta should work well, such as kite hill)
½ cup pure maple syrup
Just shy of 1 cup of mini chocolate chips or finely chopped chocolate (I like bittersweet)
⅓ cup diced candied orange*
⅓ cup diced candied lemon

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9- or 10-inch springform pan with oil. Line the bottom of the pan with parchment paper.
2. In a large bowl, whisk the flour, arrowroot powder (remove 1 Tablespoon and set aside), baking powder, baking soda, salt, cinnamon and allspice. Set aside.
3. In a medium bowl, whisk together the oil, eggs, vanilla, ricotta and maple syrup until smooth.
4. In another bowl, toss the remaining Tablespoon of arrowroot powder with the chocolate chips, candied orange and lemon until well coated.
5. Fold the wet mixture with the dry mixture until combined. Stir in the chocolate chips, candied orange and lemon until evenly incorporated in the batter. Pour batter into the prepared pan and smooth the top with a spatula.
6. Bake for 30-40 minutes (36 minutes is perfect in my oven) until lightly browned and springy to the touch and a toothpick comes out clean. Remove from the oven and allow the cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.