Zesty Orange Ricotta Cake

1. Preheat oven to 350F(175C). Grease and line a bread/loaf baking pan with parchment paper.
2. In a medium mixing bowl, add and whisk to combine the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer/large mixing bowl, add the sugar and orange zest. Use a fork or your fingertips (my preferred method) to incorporate the zest into sugar until sugar takes on a light orange tint and the fragrance of an orange, about 1 minute.
4. Cream the orange infused sugar, butter, and oil together in the bowl of a stand mixer fitted with paddle attachment or with an electric hand mixer at medium high speed until mixture takes on a pale yellow, slightly thickened appearance (about 2-3 minutes).
5. Mix in the vanilla extract and ricotta cheese into butter mixture until fully incorporated, about 1 minute. Next, beat the eggs into wet batter one at a time. The initial egg should be fully incorporated into batter before the next egg is added and mixed in.
6. Stop mixer and use a rubber spatula to scrape down the sides and base of the bowl to catch any unmixed ingredients.
7. Starting and ending with the flour mixture, mix half of the flour mixture into wet batter, followed by the orange juice and ending with the remaining flour mixture at low speed, about 1-2 minutes.
8. Use a rubber spatula to scrape down the sides and base of the bowl before giving cake batter a final mix at medium speed for 30-60 seconds. This will help ensure a smooth, properly mixed batter.
9. Transfer zesty orange ricotta cake batter into prepared baking pan and smooth out batter using the back of a spatula.
10. Bake zesty orange ricotta cake batter for 50-60 minutes rotating the pan halfway through bake time. Zesty orange ricotta cake is ready when a toothpick inserted into the center of the cake comes out clean.
11. Allow zesty orange ricotta cake to cool in baking pan for 5-10 minutes before transferring onto a cooling rack to cool to room temperature. Cake needs to be fully cooled before glaze is poured on. 

Orange Glaze 

1. In a large mixing bowl, add the powdered (confectioners’) sugar. Whisk in the fresh orange juice until a smooth, thick but pourable glaze is achieved. (I recommend starting with 3 teaspoons of fresh orange juice and whisking in additional juice 1/2 teaspoon at time until desired consistency is reached. I went for a thicker glaze and used a total of 4 teaspoons but for a thinner glaze, use the full 5 teaspoons of fresh orange juice.)

Assembly

1. Place zesty orange ricotta cake on serving platter of choice and pour orange glaze over the top to coat.
2. Allow glaze to set for 5-10 minutes before topping glazed cake with fresh herbs and slices of oranges (fresh, dried or candied), optional.