Ricotta Cake with Kumquat Marmalade
Big fan of kumquats? Not even sure what they really are? If you like oranges, and pretty much any citrus fruits, you'll be pretty happy with this ricotta cake with kumquat marmalade.
Ingredients
- 2 cups fresh whole milk ricotta (16 oz)
- 1 cup heavy cream, chilled
- 4 large eggs, plus one egg yolk
- 1 tablespoon lemon zest
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
Kumquat Marmalade
- 8 oz kumquats, halved, crossed and seeded, sliced again if big
- 1 tablespoon fresh lemon juice
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F and prepare a 9-inch springform pan. Butter the bottom of the pan, but not the sides, and line the bottom with parchment paper. Set aside.
- In the bowl of a stand mixer with a whisk attachment or in a medium-sized bowl with a hand mixer, mix the ricotta cheese and heavy cream together until very thick. Mix for about 1 minute until the mixture is super thick but smooth. (This can also be done in a food processor)
- Add in the 5 egg yolks, lemon zest, vanilla, salt, and 1 cup sugar to the cheese mixture. Mix together until smooth, making sure to scrape down the sides of the bowl as needed. Slowly add in the flour mixture and mix until just combined. It should look like a thicker batter. Transfer to a large bowl and set aside.
- Clean your stand mixer (if that's what you were using) and whip the egg whites using a whisk attachment or use a hand mixer to whip the egg whites. Beat the egg whites on a medium-low speed to start and then increase the speed to form soft peaks. When soft peaks begin to form in the egg whites, add in the remaining tablespoon of sugar. Continue whipping the eggs until they have quadrupled in size and have stiff peaks. This should take about 2-4 minutes after adding in the sugar. They should be kinda shiny as well.
- Fold the egg whites into the ricotta batter mixture using a flat spatula. Gently fold in the mixture as to not let out all of the air in the eggs.
- Fill the prepared pan with batter and make sure it has a smooth finish on top. Place in the oven for about 40-45 minutes, or until the edges start to go a golden brown. The cake will probably still look underdone when it's done because of the type of cake that it is. It will still be a little wobbly in the middle. Let it cool completely, where it will fall down in the middle, which is what you want to happen!
- While the cake is cooling make the marmalade. In a saucepan, add the cut kumquats, lemon juice, sugar, vanilla, and 2 tablespoon water to a boil. Once at a boil, let the mixture simmer at medium-low heat until it comes to a thick consistency like syrup and the kumquats look mostly translucent. This should take about 15-20 minutes. Let it cool when done.
- When everything is completely cool, take the cake out of the pan and place the marmalade on top of the cake. The cake will last 3-4 days in an airtight container.