A soft and tangy cake with a rich cheese filling and a hint of citrus.
Cake Batter:
2 large eggs
½ cup honey (or granulated sugar, reduced for a lighter sweetness)
1 ¾ cups all-purpose flour
½ cup whole milk
½ cup canola oil
2 teaspoons baking powder
Zest of 1 small orange
½ teaspoon vanilla extract
Cheese Filling:
1 ½ cups ricotta cheese
¾ cup Greek yogurt (adds tanginess)
2 large eggs
¼ cup maple syrup (or sugar for sweetness)
2 tablespoons lemon zest
2 tablespoons finely chopped walnuts (optional)
2 tablespoons dried cranberries or raisins (optional)
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Beat eggs with honey until fluffy. Stir in milk, oil, orange zest, and vanilla. Fold in flour with baking powder until smooth.
Pour half of the batter into the prepared pan and bake 10–12 minutes until partially set.
Prepare the filling: beat egg whites until stiff peaks form. In another bowl, mix ricotta, Greek yogurt, egg yolks, maple syrup, lemon zest, walnuts, and dried cranberries. Gently fold in the egg whites.
Spread the filling evenly over the partially baked cake. Pour the remaining batter over the top and smooth gently.
Bake for another 25–30 minutes until the cake is golden and a toothpick comes out clean. Cool completely before serving. Dust with powdered sugar or drizzle with a light glaze if desired.
