Whole-wheat Ricotta Cheesecake….a failed effort – Italian Tail, a DB’s challenge

Whole wheat Ricotta Cheese Cake

I went for this month’s Daring Baker’s Challenge, but failed miserably.  First, my orange candid peel was a complete disaster. I don’t know, why?  After 30 minutes of boiling orange peel in sugar syrup  on slow flame, all water got evaporated and sugar became powdery.  Later, with no pasta machine in hand(excuse for my kind of lazy people), I tried and somehow made the dough but layers of rolling were missing in my roll, as shown in   her pictures.  So that led me to stop there.

Db  Challenge

I was making this recipe step by step and was very careful, but somehow it didn’t come out well.  It was really a tough challenge.  I later read how so many food blogger successfully made the three tails without any pasta machine.

Ricotta Cheese

But I successfully made Ricotta cheese.  But I didn’t know where to use this cheese, which I made for DB’s Challenge. .  So many different types of cheese are available in the market nowadays, but we still use or I can say I use and  know about just  cottage and mozzarella cheese.  Never bother, Google know the answer.  I googled the net and found some of the interesting recipes there,  I found this recipe interesting .  As usual I replaced plain flour with whole flour and for the first time I tried made almond meal also, needed for this recipe.

Preparing Almond Meal

I learnt two things new, so it can’t be called a bad experience.   My ricotta cheese cake came out moist as I added more milk to it.  This cake tasted like an Indian mithai with khoya/mawa.  Everybody liked it excluding children.  They find it o.k.  Half of my ricotta goes into baking this and remaining half in baking a ricotta vegetable tart (recipe will be posted soon).

Ricotta Cheese

Whole wheat Ricotta Cheese Cake
Recipe adapted from Taste (I halved the recipe)

Serves 8


  •   Melted butter, to grease
  • Plain flour, to dust
  • 250g fresh ricotta
  • 2 eggs, at room temperature
  • 160g (2/3 cup) caster sugar
  • 90g butter, melted
  • 2 oranges, juiced
  • Rind of 1      orange
  • Vanilla      essence – 1 tsp
  • 225g (1 1/2 cups) self-raising whole wheat flour, sifted
  • 60g almond meal
  • Milk  – ½ cup (I added myself, as the batter      was very thick)


Preheat oven to 180°C. Brush a Bundt cake tin with the melted butter to grease. Dust the pan with the plain flour to lightly coat.

Place the ricotta, eggs and sugar in the bowl of a food processor. Process until well combined and the ricotta is smooth. Add the butter, orange rind and orange juice, and process to combine.

Transfer the mixture to a large bowl. Add the self-raising flour and almond meal, and use a spatula to fold in until combined. Spoon the cake mixture into the prepared pan and bake in preheated oven for 35-40 minutes or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes, then remove the side of the pan and turn onto a wire rack to cool completely.

Whole wheat ricotta Cheese cake