The pumpkin ricotta cake recipe we have here produces moisture-iffic and rich texture because of the presence of ricotta cheese. You will surely appreciate the spicy twist made by ground ginger, cardamom, nutmeg and cinnamon.

Pumpkin Ricotta Cake
Pumpkin Ricotta Cake

 

Ingredients

  • 1 15oz. can of pumpkin
  • 3 cups of all-purpose flour
  • 1 cup of fresh ricotta
  • 3 eggs
  • 2 cups sugar
  • ¾ cup of unsalted butter, melted
  • 2 tsp. of baking soda
  • 2 tsp. of baking powder
  • 1 ¼ tsp. of cinnamon
  • ½ of cardamom
  • ½ tsp. of nutmeg
  • ¼ tsp. of ground ginger
  • 1 tsp. of vanilla extract
  • ¾ tsp. of salt

 

 

Directions

  1. Preheat oven into 350°F while preparing an angel food cake pan (or Bundt cake pan) by greasing it and slightly sprinkling it with flour.
  2. Into a medium bowl, incorporate the dry ingredients (flour, baking powder, baking soda, cardamom, cinnamon, nutmeg, ginger and salt).
  3. Next, mix in with sugar and butter using stand mixer with paddle attachment.
  4. Add the eggs, one by one, making sure that you stir the mixture well after each addition.
  5. Add in the ricotta, pumpkin and vanilla extract and mix again.
  6. Fold in the flour into the wet ingredients and when you’re done, pour the mixture into the cake pan.
  7. Bake the mixture for about 50 minutes and check using toothpick (or knife) test. Put the pan onto the wire rack for about 10 minutes to let it cool down.
  8. You can opt to dust the pumpkin cake using powdered sugar or frost it with your choice of icing.

 

 

 

Time and Serving

  • Preparation : 15 minutes
  • Cooking : 50 minutes
  • Serving : one 9-inch cake

 

 

 

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