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Six pieces of orange bread sit on a multicolored plate.
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Miguel's Orange Ricotta Bread

This scrumptious orange cake was created by Chef Miguel, one of the innkeepers at the lovely Swanendele Inn in Ridge, Maryland. It can be enjoyed at breakfast, as a snack during the day, or for dessert. So versatile, and so delicious!
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cake, orange cake
Servings: 8 people

Equipment

  • 1 mixing bowl
  • 2 loaf pans

Ingredients

  • 3/4 cup butter softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 1/2 cups whole milk ricotta cheese
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups cake flour
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 2 cups fresh chopped tangerines

Glaze

  • 1/2 cup powdered sugar
  • 3 tablespoons orange juice preferably fresh
  • 1 teaspoon orange zest
  • 1/2 teaspoon vanilla extract
  • dash salt

Instructions

  • Preheat oven to 350 degrees. Spray 2 loaf pans with cooking spray or grease and flour them.
  • In large bowl,, mix butter and sugar for 2 minutes.
  • Add ricotta cheese and blend again for 1 minute.
  • Add eggs, one at a time, beating for 1 minute after each addition.
  • Add vanilla extract and chopped tangerines and mix.
  • Add baking powder, salt, and flour (1/2 cup at a time). Gently fold, but do not overmix.
  • Pour batter into the pans. Bake for 45-50 minutes or until inserted toothpick comes out clean.
  • Leave bread in pans for 5 minutes before inverting on wire cooling racks.

To Prepare Glaze

  • Combine all ingredients for glaze in a small saucepan, and bring to a boil over medium heat for 2 minutes, stirring constantly.
  • Pour glaze over the warm bread.
  • Enjoy!