RECIPES!

Having trouble using up all your Alta Crest fruit? Check out these recipes and find inspiration to make delicious meals, desserts, and snacks. 

Have a recipe worth sharing? Email us at altacrestfruit@gmail.com!

Oranges, some peeled, some sliced

Orange Ricotta Cake

Ingredients

 

For the cake:

  • ½ cup butter 4 ounces

  • 1 ½ cups ricotta

  • ¾ cup sugar

  • 3 large eggs

  • 1 tablespoon finely grated orange zest from 2 medium size oranges

  • 1 teaspoon vanilla extract

  • ¼ teaspoon almond extract

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¾ teaspoon kosher salt

For the buttercream icing:

  • ¼ cup butter

  • 2 tablespoons fresh orange juice

  • 2 ½ tablespoons half & half (or whole milk)

  • 3 cups powdered sugar

  • 1 teaspoon vanilla extract

Directions

 

For the cake:

  1. Preheat oven to 375˚F. Spray an 8-inch round pan with baking spray. Line the pan with parchment paper. Spray lightly again, making sure to coat bottom and sides of the pan. Set aside.

  2. Melt butter in the microwave and then allow to cool before adding the sugar, eggs, lemon zest, and extracts. Whisk together until well blended. Add ricotta and stir until light and fluffy (about 30 seconds).

  3. Sprinkle flour, baking powder, and salt over the top of the ricotta mixture and stir just until all the flour is incorporated.

  4. Transfer batter to prepared pan and smooth the top with a knife or spatula. Place in preheated oven and immediately lower temperature to 350˚F. Bake for about 40 minutes or until cake springs back when lightly touched on the top or a toothpick inserted in the center comes out clean. The top will be lightly golden. 

  5. Remove from oven and allow it to cool for 10 minutes then invert onto a cooling rack and allow the cake to cool completely before icing. 

 

For the buttercream icing:

  1. Melt the butter in the microwave. 

  2. Add all other icing ingredients and whisk together until creamy and well blended. If the icing is too thick, add a bit more half and half. If too thin, add a bit more powdered sugar.

  3. Scoop icing onto the top of the cake. Spread to the edges and down the sides of the cake. Allow icing to set before slicing.