Adapted from this Giada De Laurentis recipe, this version calls for oil in place of butter, and the whole thing is made in one bowl. This cake keeps well for days—tuck it in an airtight bag or container. It makes a beautiful gift—wrap it in parchment paper and tie it with baker’s twine. See visual here. Often I make this in three mini loaf pans to give as gifts.
Yield = 3 mini loaves or 1 standard (9 x 5 x 3-inch) loaf
- 3 large eggs
- 1 1/2 cups whole-milk ricotta cheese
- 3/4 cup neutral oil, such as canola or vegetable
- 2 tablespoons orange-flavored liqueur such as Grand Marnier
- 1 1/2 cups (320 g) granulated sugar
- 1 teaspoon kosher salt
- zest of 1 orange
- 2 1/2 teaspoons baking powder
- 1 1/2 cups (192 g) all-purpose flour
- Preheat the oven to 350ºF. Grease one 9-by-5-by-3-inch loaf pan with butter or nonstick spray. Alternatively, grease three mini loaf pans.
- In a large bowl, whisk together the eggs and ricotta till blended. Add the oil and liqueur and whisk until blended. Add the sugar, salt, and zest, and whisk again to combine. Add the baking powder and whisk again to incorporate. Add the flour and use a spatula to incorporate until it is no longer visible.
- Pour the batter into the prepared pan or pans and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 50 to 60 minutes (or longer; about 35 minutes for mini pans). If you have an instant-read thermometer, it should register about 200ºF. Let the loaves cool completely in their pans, then turn out onto a rack. Do not wrap until completely cool.