Orange Ricotta Cake

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


40 ounces Bellwether Farms Jersey Cow Ricotta
5  eggs
½ cup sugar
about a cup orange marmalade
¼ cup J Ratafia
about a cup all purpose flour
2 Tbsp orange zest
1 Tbsp vanilla extract
½ tsp kosher salt
3 oranges, supremed (segmented with membrane removed)
1 pint strawberries, hulled and diced


Preheat oven to 325º.
Lightly butter and flour an 8-inch springform pan.
Combine ricotta, eggs, sugar, and marmalade in a food processor; process until mixture is smooth.
Add the Ratafia, flour, zest, vanilla and salt; process again until smooth.
Pour mixture into the pan and bake for 1 hour. The center will still be soft (and look jiggly) at this point.
Turn oven off and leave cake in the oven with the door slightly ajar for 20 minutes.
Remove cake and let cool to room temperature, then refrigerate for at least 2 hours.
To serve, remove the sides from the pan and slice the cake.
Serve with orange slices and diced strawberries.  


Suggested Pairing: