{"id":12741,"date":"2016-03-23T08:21:19","date_gmt":"2016-03-23T13:21:19","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=12741"},"modified":"2016-03-23T08:21:19","modified_gmt":"2016-03-23T13:21:19","slug":"orange-ricotta-cake-for-easter","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2016\/03\/23\/orange-ricotta-cake-for-easter\/","title":{"rendered":"Orange Ricotta Cake for Easter"},"content":{"rendered":"
\"It's<\/a>

It’s Almost Easter! Are you ready?<\/p><\/div>\n

If you are looking for a special cake for Easter or any special occasion, read on\u2026. The recipe below for Orange Ricotta Cake calls for J Ratafia, a dessert wine from J Vineyards & Winery.<\/p>\n

Cheers,
\nKathy<\/p>\n

Orange Ricotta Cake<\/b><\/p>\n

Ingredients
\n<\/b><\/p>\n

40 ounces Bellwether Farms Jersey Cow Ricotta
\n5\u00a0 eggs
\n\u00bd cup sugar
\nabout a cup orange marmalade
\n\u00bc cup J Ratafia*
\nabout a cup all purpose flour
\n2 Tbsp orange zest
\n1 Tbsp vanilla extract
\n\u00bd tsp kosher salt
\n3 oranges, supremed (segmented with membrane removed)
\n1 pint strawberries, hulled and diced<\/p>\n

Method
\n<\/b><\/p>\n

Preheat oven to 325\u00ba.<\/p>\n

Lightly butter and flour an 8-inch springform pan.<\/p>\n

Combine ricotta, eggs, sugar, and marmalade in a food processor; process until mixture is smooth.<\/p>\n

Add the Ratafia, flour, zest, vanilla and salt; process again until smooth.<\/p>\n

Pour mixture into the pan and bake for 1 hour. The center will still be soft (and look jiggly) at this point.<\/p>\n

Turn oven off and leave cake in the oven with the door slightly ajar for 20 minutes.<\/p>\n

Remove cake and let cool to room temperature, then refrigerate for at least 2 hours.<\/p>\n

To serve, remove the sides from the pan and slice the cake.<\/p>\n

Serve with orange slices and diced strawberries.<\/p>\n

*According to the J Vineyard & Winery website: \u201cRatafia (Rah-Ta-Feeya) is a dessert wine made by fortifying champagne base grape juices with high-proof brandy (eau de vie) soon after they have started fermenting. Unlike the Ratafia produced in the Champagne region in France \u2014 the J Ratafia is aged for a few years in old barrels so that a nutty aged character has time to develop.\u201d<\/p>\n

This recipe was provided by J Vineyards & Winery Culinary Team<\/a>.<\/p>\n