Towards the end of October we are usually busy carving pumpkins but this year my eldest son, who is the most enthusiastic pumpkin carver in the family, is away in China so I’ve been cooking and baking with pumpkin instead, and coming up with lots of culinary ways to enjoy this wonderful vegetable.
One of them is this easy Pumpkin Ricotta Cake recipe.
In my previous dessert recipe I used pumpkin puree, which I made using slowly roasted pumpkin in order to get the most flavour and remove excess moisture from the pumpkin (see my Dairy Free Pumpkin Brownies). In this recipe I used raw pumpkin (as you would do when making carrot cake) and there is no need to get rid of excess moisture. Just finely grate the pumpkin and add to the cake batter (see Instructions below). This is a no fuss, everyday cake, very uncomplicated and quick to make.
I love pumpkin pie as well as cheesecake and this cake is inspired by both in a way. Traditional baked cheesecake, although admittedly delicious, is usually rich and heavy, full of cheese, sugar and eggs. In this recipe I used ricotta, which isn’t too rich but gives this cake a lovely moist texture, a little dense and spongy but still light. With the help of the grated pumpkin, of course, which is full of moisture.
I opted for the basic pumpkin spice flavour in this recipe but you can play around with the spices and use your own combination – you could add a bit of nutmeg or cloves or use either cinnamon or ginger alone. Or you could just use mixed spice (about 2 teaspoons).
I am bringing this Pumpkin Ricotta Cake to#CookBlogShare, hosted this week by Jacqui@Recipes Made Easy. I am also sharing it with Baking Crumbs and Fiesta Friday, which I have the great pleasure of co-hosting this week along with Sandhya @ Indfused.
For more pumpkin recipes, both sweet and savoury click < THIS LINK >
15 minPrep Time
55 minCook Time
1 hr, 10 Total Time
- 200 g pumpkin, peeled, finely grated (no need to get rid of excess water)
- 200 g ricotta cheese
- 200 g flour
- 2 teaspoons baking powder
- 1 heaped teaspoon each cinnamon and ginger powder
- 1/4 teaspoon allspice powder
- 2 eggs
- 140 g caster sugar
- 100 ml rapeseed oil (olive or vegetable are fine too), plus a little for greasing the tin
- Zest of 1.5 oranges
- Icing sugar for sprinkling on top
- Preheat the oven to 375F /190C /gas mark 5. Lightly grease a medium round cake tin and line with non-stick baking paper.
- Sift together the flour, baking powder and spices and set aside.
- Beat the eggs, oil and sugar for about 2 minutes, gradually add the ricotta and continue beating until the mixture is smooth. Add the orange zest and grated pumpkin and stir to combine. Pour in the flour mixture and stir to combine (do not overstir).
- Pour the batter into the prepared tin, smooth out the top with a spatula or back of a spoon and bake for 50-55 minutes or until the skewer inserted in the middle comes out clean.
- Remove from the oven, leave to cool for 15 minutes, remove from the tin to cool completely, peel off the paper, sprinkle with icing sugar and serve.
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