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Home » Type » Desserts » Cakes and Cupcakes » Chai-Spiced Ricotta Cake with Nutmeg-Scented Glaze

Chai-Spiced Ricotta Cake with Nutmeg-Scented Glaze

November 22, 2011 by Faith 43 Comments

Chai-Spiced Ricotta Cake

I love ricotta cheese.

So much, in fact, that I could (and do) eat it with a spoon. It sounds weird, but it really isn’t so different from cottage cheese. (Which I know, a lot of you out there probably don’t like…if you can get past the way it looks, it really is delicious, lol!)

Along with cottage cheese, ricotta is something I always toss into my cart when I’m grocery shopping; I don’t even bother taking inventory at home first. Because of this, even though I eat it frequently, I sometimes end up with so much that I have to think of a way to use it other than my pre-workout snack.
Cake works for me. ;)

Chai-Spiced Ricotta Cake 2

This cake is moist and dense from the ricotta, but it isn’t overly heavy (especially since there isn’t a thick, heavy frosting on top).

When I was dreaming up this cake, I took a few cues from gingerbread. A lot of the spices in Indian-spiced tea (or masala chai) overlap with the classic spices of gingerbread (like cinnamon, ginger, and cloves), but masala chai also has black tea, nutmeg, and cardamom; I used them all in this cake (I’m greedy like that ). The last spice I used – black pepper – is a traditional ingredient in gingerbread and also a common flavor in masala chai. I know it sounds strange, but I really think this is the secret ingredient that makes the cake…and don’t worry, you won’t be able to pull out the flavor of black pepper!

I know it’s last minute at this point, but this cake really would be lovely on a Thanksgiving dessert table. It’s festive and delicious with very minimal effort!  But if you already have all your desserts picked out, this would also be wonderful for any celebration.

Happy Thanksgiving, everyone!

Chai-Spiced Ricotta Cake 3

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Chai-Spiced Ricotta Cake with Nutmeg-Scented Glaze
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Yield: 1 standard-sized bundt cake
 
Ingredients
Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon powdered black tea
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground black pepper
  • ¼ teaspoon fresh grated nutmeg
  • ¼ teaspoon ground cardamom
Wet Ingredients:
  • 1½ cups sugar
  • 1 tablespoon molasses
  • ½ cup canola oil
  • 3 large eggs
  • 1 cup part-skim ricotta cheese
  • 1 teaspoon pure vanilla extract
Nutmeg-Scented Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon unsalted butter, melted and cooled slightly
  • ¼ teaspoon fresh grated nutmeg
Instructions
  1. Preheat oven to 350F; butter and flour a standard-size bundt pan.
  2. Whisk together all the dry ingredients in a medium bowl. With a handheld electric mixer, beat together the sugar, molasses, and oil, then cream in eggs until light and fluffy. Beat in the ricotta and vanilla. Gradually stir the dry ingredients into wet until just combined, making sure not to over-mix.
  3. Bake the cake until golden and a toothpick inserted into the cake comes out clean or with just a couple crumbs, about 30 to 40 minutes. Cool 20 minutes in the pan, then invert it onto a wire rack to finish cooling.
  4. While the cake cools, whisk together all ingredients for the glaze. Once the cake is cool, drizzle the glaze on top and let it harden before cutting.
3.5.3251

Filed Under: Cakes and Cupcakes Tagged: Bundt Cakes, Cake, Celebratory Cakes, Desserts, Festive Cakes, Glaze, Indian-Spiced Tea, Masala Chai, Nutmeg Glaze, Recipes, Ricotta Cheese

Comments

  1. Melissa says

    December 20, 2011 at 2:29 pm

    I know this is a little bit late but I wanted to tell you that I made this cake for Thanksgiving and it was AMAZING! Everybody absolutely loved it, and I ended up making a 2nd one just to eat throughout the week :)I made it in a bundt cake pan with a rose mold design on top and it was lovely to look at as well.

    I omitted the cardamom because I could not, for the life of me, find it in any of my grocery stores. Also, I found that 1 tbsp of butter was not enough to dissolve the 1/2 cup of powdered sugar, so I added some water until it liquefied.

    Thank you so much for this wonderful recipe; it has found a permanent spot in my recipe book :D

    Reply
  2. Karen says

    December 3, 2011 at 9:30 pm

    I’m planning on making this beautiful cake. I drink cardamom tea everyday and have been making my own lemon ricotta (the lemon juice used to make the cheese leaves a delicious fresh lemon flavor). Anyway, I’m not sure what powdered tea is. Should I just grind up tea leaves in my coffee grinder or is it something you buy powdered?

    Reply
    • Faith says

      December 3, 2011 at 9:57 pm

      Karen,

      That homemade lemon ricotta sounds incredible!

      I’m so glad you’re thinking of making this cake, it really is fantastic. For this recipe, I just grind up regular black tea leaves (you can cut open a tea bag or use loose leaf — whatever you have on hand will work fine). Hope you enjoy the cake!

      Reply
  3. [email protected] says

    December 1, 2011 at 5:10 pm

    I can eat ricotta with a spoon too. And ricotta would make a cake moist. Love the chai. Spices like pepper can create m gic in sweet recipes.

    Reply
  4. Tina says

    November 30, 2011 at 3:12 pm

    Could I use powdered cardamom instead of the pods? If so how much? Hope you had a nice Thanksgiving.

    Reply
    • Faith says

      November 30, 2011 at 7:38 pm

      Tina, Thank you so much, I did have a wonderful Thanksgiving! Hope you had a great one too! I think around 3/4 teaspoon of cardamom would be good, but you can adjust it up or down slightly to suit your tastes.

      Reply
  5. Katie says

    November 29, 2011 at 11:20 am

    wow–this looks and sounds amazing. I love chai latte so I can only imagine that I’ll love this cake as well!

    Reply
  6. Luv'n Spoonfuls says

    November 28, 2011 at 8:12 pm

    I’m a sucker for a good gingerbread cake, and absolutely love chai. I think I would love this cake…ricotta is great to use in baking (and also makes a mean cheesecake). Lovely!

    Reply
  7. hannahmarie says

    November 26, 2011 at 5:09 pm

    I must buy a bundt cake pan! This is so beautiful and I love the inclusion of chai spices, so nice and warming.

    Reply
  8. grace says

    November 25, 2011 at 9:44 am

    chai tea is my favorite hot beverage, and the spices in it and this cake are amazing. oh, to be within smelling (and tasting!) distance! :)

    Reply
  9. Tori @ eatori says

    November 24, 2011 at 10:31 am

    My ricotta addiction is pretty bad. My favourite way is over toast, with sliced banana, cinnamon and honey drizzled over the top. But I think this would be even better.

    Reply
  10. Lubna Karim says

    November 24, 2011 at 6:57 am

    Can anything be more yummier than this….i am in love with this moist and delectable looking cake….

    Reply
  11. Lorraine @ Not Quite Nigella says

    November 24, 2011 at 5:02 am

    I love those drips! :D And Happy Thanksgiving Faith! :D

    Reply
  12. Diane says

    November 24, 2011 at 4:46 am

    Happy Thanksgiving. We do not celebrate it here but there is nothing to stop me making this wonderful cake. I can eat any kind of cheese by the spoonful :)) Diane

    Reply
  13. Geez Louise! says

    November 24, 2011 at 12:09 am

    well no I couldn’t eat it by the spoon… texture is weird, but I bet it makes for a super moist cake…

    Happy Thanksgiving!
    Chef Louise

    Reply
  14. Carolyn Jung says

    November 23, 2011 at 11:27 pm

    I love bundt cakes because they are so homey and comforting. Add on warm autumn spices and you’ve got a cake that nobody is gonna turn down. ;)

    Reply
  15. 5 Star Foodie says

    November 23, 2011 at 10:29 pm

    Yep, I’m the same exact way about ricotta :) This is a terrific way to use it up and 5 star foodie jr would love to make it with me (and of course I have ricotta cheese in my fridge right now to use up). Happy Thanksgiving, Faith!

    Reply
  16. Charissa says

    November 23, 2011 at 8:18 pm

    I love the idea of using ricotta in a cake! Does it make it more moist?

    Reply
    • admin says

      November 23, 2011 at 9:49 pm

      Charissa, It was definitely a super moist cake! :)

      Reply
  17. The Café Sucré Farien says

    November 23, 2011 at 8:09 pm

    looks wonderful and so unique, great photo, makes me want to reach into the computer for a slice!

    Reply
  18. deana says

    November 23, 2011 at 6:54 pm

    I just made my first homemade ricotta and loved it… so easy to do. I enjoy using it in so many things… a cake, and not a cheesecake, is new to me. I love the idea… perfect cake for the holiday with all those wonderful spices.

    Reply
  19. Michelle says

    November 23, 2011 at 5:47 pm

    I love the flavor of chai and the ricotta sounds like a perfect match. Your cake looks delicious.

    Reply
  20. FOODESSA says

    November 23, 2011 at 5:37 pm

    Although, I’m not a black pepper fan…I do believe when you say that this ingredient could be the secret touch to your recipe ;o)
    Every other ingredient suits my palate just fine.

    Faith…Have yourself a very wonderful Thanksgiving.
    Claudia

    Reply
  21. Jana says

    November 23, 2011 at 4:31 pm

    This looks so yummy! I also love ricotta, you can do so much with it. I also love bundt cakes drizzled with glaze, so beautiful.

    Reply
  22. Lisa says

    November 23, 2011 at 1:57 pm

    The cake looks amazing—I love anything with spices and glaze :)

    Reply
  23. jacquie says

    November 23, 2011 at 12:23 pm

    the cake looks wonderful. while not a fan of chai i do love gingerbread so would love to try that version of it. any thoughts on how to do that? thanks.

    Reply
    • Faith says

      November 23, 2011 at 3:13 pm

      Jacquie, If you like the flavor of gingerbread but not chai, you could omit the black tea, nutmeg, and cardamom from the cake. You could keep the glaze recipe the same, or omit the nutmeg, or use cinnamon or vanilla in place of the nutmeg. Hope this helps! :)

      Reply
  24. Katerina says

    November 23, 2011 at 11:52 am

    I am sure your Thanksgiving will be as sweet as this cake Faith! It looks very fluffy and the nutmeg I believe gives a special kick to it!

    Reply
  25. Priya says

    November 23, 2011 at 11:40 am

    Very interesting cake,looks elegant..

    Reply
  26. Krista says

    November 23, 2011 at 11:27 am

    Yummy, Faith! I love ricotta, too. It’s great mixed into a pasta dish…

    Reply
  27. Barbara says

    November 23, 2011 at 11:22 am

    Would you look at that photo? Gorgeous! Your cake is so moist, Faith. No doubt from the ricotta…I’m a fan as well. Love the black tea and ww flour in this too.
    Wishing you and yours a most Happy Thanksgiving, my dear friend!

    Reply
  28. Amy (Savory Moments) says

    November 23, 2011 at 7:31 am

    This looks like a very unusual and creative cake. I bet it is tasty!

    Reply
  29. Sanjeeta kk says

    November 23, 2011 at 7:25 am

    Masala chai flavors in a cake..you are absolutely a wonderful baker, Faith! Could imagine how the cake would have smelt…love the delicate drizzle and the pictures.

    Reply
  30. Angie's Recipes says

    November 23, 2011 at 6:53 am

    The cake looks super!
    Love the glaze too.
    Happy Holiday!

    Reply
  31. Sophie says

    November 23, 2011 at 6:50 am

    I also digg & love ricotta. I only use low fat fresh sheep’s ricotta.
    I must make this appetizing & festive ricotta cake & that glaze looks wonderful too! :)

    Reply
  32. Chiara says

    November 23, 2011 at 6:25 am

    Sounds delicious. I love ricotta too… cottage cheese not so much. Not at all, actually ;) Must be the Italian in me! Have a great Thanksgiving!

    Reply
  33. [email protected] says

    November 23, 2011 at 5:53 am

    YUm YUM YUM and happy thanksgiving

    Reply
  34. Veronica says

    November 23, 2011 at 2:49 am

    It looks so moist and attractive! Happy Thanksgiving to you, Faith!

    Reply
  35. Rosa says

    November 23, 2011 at 2:05 am

    A divine looking cake! Have a lovely Thanksgiving.

    Cheers,

    Rosa

    Reply
  36. Alyssa (Everyday Maven) says

    November 23, 2011 at 12:14 am

    Bookmarked!!! Looks amazing – and Happy Thanksgiving Faith :)

    Reply
  37. anh says

    November 22, 2011 at 11:11 pm

    Happy thanks giving!

    The cake looks amazing xoxo

    Reply
  38. [email protected] says

    November 22, 2011 at 10:49 pm

    This cake looks fantastic! I love ricotta too – and I eat it with a spoon, and some drizzled honey, all the time. Yum!

    Reply
  39. Magic of Spice says

    November 22, 2011 at 10:00 pm

    Not weird, I eat ricotta with a spoon :) What a gorgeous cake this is…the flavors are perfect for the holidays!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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