Ricotta Cake

As this cake baked, my kitchen smelled like orange zest.  That's how I knew this would be a good cake. Especially with the addition of a dollop of orange marmalade.

The addition of an apple initially threw me for a loop, but it brings texture and an "extra touch of something" to the mix.

Ricotta Cake
slightly adapted from Food52
yield: one 9-inch cake

9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cup all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 orange
1 tablespoon baking powder
1 apple, peeled and grated (should yield about 1 cup)

Heat the oven to 400˚. Butter and flour a 9 inch spring form pan or tart pan with a removable base.  Use the wax paper from the butter to save a step.

Cream the butter and sugar using a hand mixer until light and fluffy, and on the lowest speed, add the eggs one at a time.

Slowly add the flour, salt, ricotta, orange zest, baking powder and apple.

Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.

Cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the rack. Serve with your favorite seasonal fruit.

Reminds me of Miss Pacman.