A moist, simply delicious orange ricotta cake baked in a tart pan, with an almond-flour cake batter and a creamy orange-infused ricotta filling.

2 teaspoons melted butter for the baking pan
1 cup whole milk ricotta cheese – 2 tablespoons honey
2 tablespoons freshly grated orange zest (from 1 large orange, or 2 small)
½ cup (45 grams) almond flour – 1 cup (136 grams) all-purpose flour
1 teaspoon baking powder – ½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar – 2 eggs – Powdered sugar, for serving. Heat the oven to 375 degrees. Brush the top, bottom, and sides of an 8-inch springform pan with the melted butter.
Whisk together the ricotta, honey and orange zest in a small bowl until combined. Combine the almond flour, all-purpose flour, baking powder and salt in a small bowl.

In a standing mixer, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs one by one; lower the mixer speed and stir in the flour mixture until just combined.

Scrape the batter into the prepared pan and spread so that it meets the edges of the pan. Evenly top the outside edge and the middle of the cake with tablespoon-sized scoops of the ricotta.
Bake 30-35 minutes. The cake should be golden and the batter around the ricotta lightly firm to the touch. Cool 10 minutes, then release the pan sides and cool the cake completely. Dust with powdered sugar before serving.

Recipe by => https://familystylefood.com