6 to 8 servings
- 1 1/2 c flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 3/4 c butter, room temperature, plus more to grease the baking pan
- 1 1/2 c fat-free ricotta cheese
- 3/4 c sugar, plus 1 tbs
- 3/4 c sugar substitute
- ¾ c egg beater (or 3 eggs)
- 1 tsp vanilla extract
- 1 orange, zested, then peeled and cut into small chunks
- 3 tbs Grand Marnier
- powdered sugar, for dusting
- ½ c raspberries
- Preheat the oven to 350°.
- Grease a 9 by 5 by 3-inch loaf pan with butter.
- In a medium bowl mix combine the flour, baking powder and salt.
- Using electric mixer, cream butter, ricotta and sugar until light and fluffy.
- With machine running, add the eggs slowly.
- Add vanilla, orange zest, and 2 tbs Grand Marnier until combined.
- Add dry ingredients, a small amount at a time, until just incorporated.
- Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 60 minutes but check after 50. (Giada’s original recipe called for 45-50 minutes, but mine took longer).
- Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Using a mesh sieve, dust the cooled cake with powdered sugar.
- Meanwhile, place the raspberries and orange pieces in a small bowl with the remaining 1 tbs sugar and 1 tbs of Grand Marnier. Let sit until the juices have pooled around the fruit.
- To serve, slice the cake and serve with a spoonful of fruit and their juices over the top of the cake.
Serving suggestion: if there’s any cake left over, brush with melted butter and grill for a few minutes on each side – until grill marks appear, and top with ice cream or gelato. (I’m thinking a nice burnt orange flavor…)