Sunrise Blend Ricotta Cake

Sunrise Blend Ricotta Cake

InHarvest Products Used


Recipe & Photo Courtesy of Chef Joseph Savino

Yield: Serves 8-10

  • 8 oz. InHarvest Sunrise Blend with Quinoa Flakes®
  • 1½ c. whole milk
  • 1 t. ground cinnamon
  • ½ t. salt
  • 1 T. orange zest
  • 1 T. lemon zest
  • 1 T. orange flower water
  • 1¼ c. honey
  • unsalted butter, for pan
  • all-purpose flour, for pan
  • 3 lbs. fresh ricotta cheese, drained 6 hours in cheesecloth
  • 4 whole large eggs
  • confectioner’s sugar, for dusting
  • 1 pt. sliced fresh strawberries for garnish



  1. Bring milk to a boil in a large saucepan over medium-high heat. Stir in InHarvest Sunrise Blend with Quinoa Flakes®, cinnamon, salt and honey. Cover and remove from heat. Let rest covered for 20 minutes. Uncover and let mixture cool; stirring occasionally with a fork.
  2. Preheat oven to 325°F. Butter and flour a 9 inch spring form pan. In a large bowl; combine the Sunrise Blend mixture, ricotta, eggs, orange and lemon zests and orange flower water. Pour into prepared pan.
  3. Bake until golden on top and almost set in center, 60 to 70 minutes. Cover loosely with foil if cake begins to brown too much.
  4. Let cake cool to room temperature and chill at least 3 hours. Run a knife around edge of cake to loosen and gently remove ring. Sprinkle with confectioner’s sugar and sliced strawberries for garnish.