Ingredients Jump to Instructions ↓

  1. 1 container(s) (6 cups)

  2. whole-milk ricotta cheese (about 3 pounds)

  3. 7 large eggs

  4. 1 1/4 cup(s) granulated sugar

  5. 1/2 cup(s) all-purpose flour

  6. 1 tablespoon(s) vanilla extract

  7. 5 1/2 teaspoon(s) freshly grated orange peel

  8. 1/3 cup(s) semisweet chocolate mini-chips

  9. 3 tablespoon(s) apricot preserves

  10. 3 small navel oranges , peel and white pith cut off, then sliced in thin rounds

  11. 1/4 cup(s) shelled pistachio nuts , skins rubbed off

Instructions Jump to Ingredients ↑

  1. Fill a roasting pan or a 13- by 9-inch baking pan with hot tap water to a depth of 1 inch. Place pan on oven rack in center of oven. Heat oven to 350°F.

  2. Lightly grease and flour an 8-inch springform pan. Tap out excess flour. Wrap outside of pan with heavy-duty foil, molding it tightly around pan to prevent water from seeping in.

  3. In a food processor, process ricotta cheese, scraping down sides once or twice, until smooth.

  4. In a large bowl, whisk eggs, sugar, flour, vanilla, and orange peel until blended. Stir in ricotta until blended and smooth.

  5. Pour batter into prepared pan and spread evenly. Sprinkle chocolate chips over top. Carefully place pan into the pan of hot water. Bake 1 1/2 hours or until top is golden and cake pulls away slightly from side of pan (middle may jiggle slightly when pressed gently).

  6. Turn off oven; prop oven door open about 1 inch. Let cake cool in oven about 45 minutes. Remove pan from water, then remove foil. Set pan on a wire rack to cool completely. Cover and refrigerate at least 8 hours, or overnight.

  7. Up to 3 hours before serving, run a long thin knife around edge of pan to loosen cake. Remove sides of pan. Brush top of cake with half the melted preserves. Top with a layer of orange slices and brush with remaining preserves. Sprinkle with pistachio nuts.

  8. The cooled baked cake can be refrigerated, wrapped airtight, up to 1 week. Decorate with the topping just before serving.


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