Chai-Spiced Ricotta Cake with Nutmeg-Scented Glaze
Prep time: 
Cook time: 
Total time: 
Yield: 1 standard-sized bundt cake
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
  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.
Recipe by An Edible Mosaicâ„¢ at