This Ginger Plum Spice Ricotta Cake is so moist and full of flavor. Easy to make and elegant on the table, you’ll want to make one for you and one to share. This recipe isn’t cloyingly sweet and yet it has an unbeatable light and creamy texture. We always make our ricotta cakes with chutney. Serve it on a pedestal cake stand with mint leaves for a gourmet touch. Perfect for easy Holiday entertaining. Serves up to 12.
- 1 1/2 sticks unsalted butter
- 1 1/2 cups sugar
- 16 oz whole milk ricotta
- 3 large eggs
- 1 teaspoon vanilla extract
- zest and juice of 1 lemon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 5 oz Locally Seasoned Ginger Plum Spice Chutney
- powdered sugar
- Preheat oven to 350 degrees F
- Grease two 9 inch cake pans with butter. Line the bottom of each pan with parchment paper. Grease the parchment paper with butter. Dust bottom and sides of each pan with powdered sugar.
- Using a stand mixer, cream the butter and sugar together. Scrape sides and add ricotta. Cream for 4 to 5 minutes, scraping sides as needed. It’s important that you give it plenty of time to incorporate air into the mixture. This is key to it’s light fluffy texture.
- Mix in eggs, one at a time. Add the lemon zest, juice and vanilla. Mix just to combine.
- Using the same bowl, add baking soda and salt. Mix just to combine. Add flour and mix to combine. Scrape sides as needed. Make sure all ingredients are incorporated but don’t over mix.
- Split the batter evenly between both prepared cake pans. Bake for 22 to 28 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for 15 minutes. Unmold the first layer and remove parchment. Spread Ginger Plum Spice Chutney evenly over the surface of the cake. Carefully unmold the second layer on top of the first. Remove parchment.
- Dust with powdered sugar and serve. (Optional: Garnish with a spoonful of Ginger Plum Spice Chutney and mint leaves.)
- Can be kept, covered, at room temperature for up to 2 days. Can also be refrigerated, covered, for up to 1 week. Best served at room temperature.