Passion Fruit Ricotta Cake
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somethingnewfordinner.com
serves 6-8
This moist and flavorful Passion Fruit Ricotta Cake is perfect for a light dessert, a snack or even for breakfast or brunch
Ingredients

• 12 T unsalted butter (1 1/2 sticks), plus some to grease the pan
• 4 T powdered sugar, divided
• 1 1/2 cups cake flour
• 1/2 t salt
• 1/2 t baking soda
• 1 cup granulated sugar
• 1/2 c brown sugar
• 1 1/4 cups passionfruit juice
• 15 ounces whole milk ricotta cheese
• 3 eggs
• Zest from one orange
• 2 t vanilla or vanilla paste

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Preparation​​​​ 

• Heat the oven to 350 degrees. Cut a piece of parchment paper to fit a 10″ springform pan. Grease bottom and sides of pan with butter, lay parchment paper at bottom of pan and grease paper with butter. Dust with 2 T powdered sugar, removing excess sugar.
• Sift flour into a bowl along with the baking soda and salt. Set aside.
• Using a stand up or hand mixer beat butter and sugars together for 5 minutes. Add passionfruit juice, ricotta cheese, eggs, orange zest and vanilla and continue mixing for another 5 minutes.
• Add flour, baking soda and salt mixture to the egg and sugar mixture, and mixing just to thoroughly combine. Do not over mix.
• Bake for 45 – 50 minutes until a bamboo skewer comes out clean when inserted in the center of the cake.
• Allow to cool and dust with remaining powdered sugar.

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