It’s that time of year when I start craving lighter flavours, and citrus is at the top of that list! If you follow me regularly you will know that I have a bit of an obsession with bundt pans. I mean, who wouldn’t, they are SO gorgeous!
However, if you follow me you will also know that I’m a dietitian. Which poses a bit of a conundrum, since many bundt cakes don’t exactly qualify as health nut food (good thing I preach everything in moderation). I decided to take my obsession to a new level and come up with some bundt cake recipes that were lighter and filled with healthier ingredients. Don’t get me wrong, this is still a ‘sometimes food’, but it is miles healthier for you versus the traditional cake recipes that are kicking around my granny’s recipe box.
This is a beautiful moist cake that is easy to make and perfect to serve as a part of a Easter dinner or brunch, or simply for guests with a cup of tea. Full of citrus flavours, ricotta and olive oil, it really reminds me of something that would be served in the Mediterranean. I included links to my favourite bundt pans below just in case you feel like joining me in my bundt-pan-collecting journey!
Sicilian Citrus Ricotta Bundt Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 cup ricotta cheese
- 2 eggs beaten
- 1 teaspoon vanilla
- 3 tablespoon lemon zest
- 2 tablespoon orange zest
- 1/2 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoon fresh orange juice
- 1/4 cup honey
Preheat the oven to 350F and spray a bundt pan with oil.
In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Whisk until combined.
In a medium bowl, combine the remaining ingredients and mix together until smooth. Pour into the dry ingredients and mix with a whisk and/or rubber spatula until fully combined (don’t over-mix the batter).
Pour the batter into the prepared bundt pan and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean with no crumbs. Remove from the oven and let the cake sit for 5-10 minutes before inverting onto a cooling rack.