Orange ricotta crepe cake + candied orange slices

orange ricotta crepe cake + candied orange slices

Whew, I cannot believe it’s been a week already since my last post. How is it the weekend already?
I do regret not sharing this post sooner, because I had the pics and recipe ready ever since I posted this orange photo on Instagram, but it’s the writing of this (that you’re reading right now) that I’ve been putting off for too long.

orange ricotta crepe cake + candied orange slices
I normally feel most comfortable writing in the evenings, with some fresh coffee on the side and good tunes in my ears. And I treat you guys as my pals and I write from the heart, so it’s not that these things are difficult to write, I just sometimes feel I don’t have enough to say or write about.  Hope that makes sense. 
orange ricotta crepe cake - candied orange slices
But let me tell you what is on my mind right now.

Coffee. I need more coffee. I don’t know if I should make one at home or go out, because the weather is being moody and it might start raining any minute now.

Prince. First Bowie and now Prince, another legend gone. It feels unreal and I’ve been singing Purple Rain to myself pretty much all the time for the past few days.

candied orange slices
oranges for orange ricotta crepe cake
candied orange slices
And this orange ricotta crepe cake. I think this is the perfect weekend cake. I made it from a double batch of my crepe recipe, which leaves enough extra crepes for a lunch like this one and about 4 extra crepes that you can smother with Nutella for dessert.
Making a tower of crepes does take some time, but at the end of the day it even isn’t that much time. Just enough to listen to a podcast, watch Youtube or catch up on Gilmore Girls on Netflix, which I am now watching for the 6th or 7th time. No joke.
orange ricotta crepe cake - crepes
And it’s time well spent . Because this orange ricotta crepe cake is creamy, refreshing and pleasantly sweet. Crepes on their own aren’t sweet at all and the filling, made with ricotta, orange marmalade  and a little bit of sugar is still very mild and easy to adjust to your own taste.
You can also fill part of it with ricotta and the other part with mascarpone, even cottage cheese. All these work beautifully in a cake like this one.
orange marmalade for orange ricotta crepe cake
orange ricotta crepe cake
orange ricotta crepe cake
The crown of the cake is made of glorious candied orange slices. They are made in no time, but add such a nice touch to any citrus dessert and look especially pretty on a cake. Candied orange slices are tender, sweet almost like honey and smell wonderful.
orange ricotta crepe cake - candied orange slices
orange ricotta crepe cake - candied orange slices
The 20 beautiful layers make this cake a real show stopper, to the point where cutting into it almost seems wrong. But it’s not! Do it and savour every bite.
orange ricotta crepe cake - candied orange slices
orange ricotta crepe cake - candied orange slices
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Orange ricotta crepe cake + candied orange slices

orange ricotta crepe cake + candied orange slices

A creamy, citrusy cake.
Recipe makes one 20-layer 20-cm (8-inch) crepe cake.

Ingredients

Candied orange slices

  • 3 small organic oranges, cut into 0.5 cm (1/4 inch) slices
  • 360ml (1 1/2 cups) water
  • 310g (1 1/2 cups or 11 oz) sugar

Cake filling

  • 1 kilo (2.2 pounds or 35oz or about 4 cups) ricotta cheese, room temperature
  • 350g (12.35 oz) orange marmalade (I used Casa Giulia’s)
  • 100g (1/2 cup or 3.5 oz) sugar (or to taste)

Instructions

  1. First make the crepes following this recipe. If under time pressure, you can also make the batter a day ahead or make crepes the evening before making the cake, although fresh crepes give better flavor.
  2. Make the candied oranges:
    Place sliced oranges in a medium saucepan (I use enamel) and cover with water. Bring to a simmer over medium heat and cook like that for 10 minutes, you’ll notice the oranges will get softer. Remove from heat and drain well.
  3. Return oranges back to the saucepan, add 1 1/2 cups water and sugar, stir until dissolved. Bring to a simmer and cook for about 10 minutes, until oranges are tender and paler in color. Remove from water and let cool.
  4. Make filling:
    In a bowl, combine ricotta and marmalade. Stir just until incorporated, taste and start adding the sugar. I needed about 1/2 cup, although the amount can depend on your taste and how sweet the marmalade is.
  5. Assemble the cake:
    Start by placing one crepe on a large plate. Spread about 3 tablespoons ricotta mixture all over, top with another crepe and gentle pat it down. Top with 3 tablespoons ricotta, another crepe and continue in this manner until you run out of crepes. If you have any ricotta left, spread all over the top of the cake. Then top with candied orange slices and chill cake for about 30 minutes before serving, which will give ricotta time to set.
  6. Serve with both a knife and a fork, store leftover cake covered in the fridge and eat within a day or two.

 

More recipes for you

Dinner: Hearty vegetable barley soup
Brunch: Spinach and leek flatbread
Snacks: Chocolate dipped coconut peanut granola bars

Is there a Mitzy recipe you’ve made?

If so, let me know here or on Instagram and tag your photos with #mitzyrecipes! I’d love to see them.

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4 Comments

  1. Wow this looks and sounds delicious! ?

    Posted 4.29.16 Reply
    • Alice wrote:

      Thank you, Lucy! 🙂

      Posted 5.2.16 Reply
  2. SP wrote:

    Does this need to be made the same day it will be eaten or can it hold overnight? It’s absolutely stunning.

    Posted 7.14.16 Reply
    • Alice wrote:

      It can hold overnight! I’d make it in the evening, just to keep the crepes as fresh as possible, but it’ll definitely still taste nice the next day. It’ll also be easier to cut, because the crepes and the filling will just stick together.

      Posted 7.14.16 Reply