Crispy Neapolitan Cake Tacos with Ricotta, Orange Marmalade, and Honey-Orange Glaze Recipe
Introduction
Crispy Neapolitan Cake Tacos are a delightful twist on traditional desserts, combining a buttery, orange-scented cake shell with a creamy ricotta filling and a glossy honey-orange glaze. This unique treat offers a perfect balance of crunch, creaminess, and citrus zing that’s sure to impress your guests or satisfy your sweet tooth.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- ¼ cup whole-milk yogurt
- 1 teaspoon orange zest
- ½ teaspoon baking powder
- Pinch of salt
- 1 ½ cups ricotta cheese
- ¼ cup orange marmalade
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- ¼ cup honey (for glaze)
- 2 tablespoons fresh orange juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Pinch of sea salt
Instructions
- Step 1: Preheat your oven and prepare a baking sheet. Combine all cake base ingredients—flour, sugar, melted butter, eggs, yogurt, orange zest, baking powder, and salt—in a bowl and mix until smooth.
- Step 2: Spread the batter evenly onto the prepared baking sheet. Bake for 10–12 minutes until the edges are golden and the surface feels firm. A light caramel scent will signal the perfect crispness.
- Step 3: Remove the cake sheet from the oven and let it cool for 3 minutes. This rest allows the base to set so it won’t tear.
- Step 4: Using a pizza cutter, trim the cake into 4-inch circles. While still warm, gently lift each circle with a spatula and fold in half over a clean kitchen towel to form a taco shape. The heat will help the shell keep its crispness.
- Step 5: For the ricotta filling, combine ricotta, orange marmalade, honey, cinnamon, vanilla, and a pinch of salt in a medium bowl. Stir until smooth and glossy. If too thick, add a tablespoon of milk to reach a spreadable consistency.
- Step 6: Place each warm taco shell on a plate. Spoon about a tablespoon of the ricotta filling onto the center, then fold the taco closed. The heat will soften the filling slightly for a melt-in-your-mouth texture.
- Step 7: In a small saucepan, combine honey, fresh orange juice, and the cornstarch slurry. Bring to a gentle boil over medium heat, whisking constantly until thick and glossy—about 2–3 minutes. Remove from heat, stir in a pinch of sea salt.
- Step 8: Drizzle the warm honey-orange glaze over each taco, allowing it to pool in the creases. Serve immediately to enjoy the crisp shells and shiny glaze at their best.
Tips & Variations
- Add a few chopped toasted nuts to the ricotta filling for extra texture and flavor.
- Use blood orange zest and juice in the glaze for a deeper citrus note and vibrant color.
- If you prefer a dairy-free option, substitute the ricotta with coconut cream and use a plant-based yogurt in the cake batter.
Storage
Store the cake shells and ricotta filling separately in airtight containers in the refrigerator for up to 2 days to maintain crispness. Assemble just before serving. Reheat the shells briefly in a low oven if needed, and add glaze fresh for best results.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake shells ahead of time?
Yes, you can bake the cake shells a day in advance. Store them in an airtight container once completely cooled to keep them crisp. Avoid assembling tacos until ready to serve to prevent sogginess.
What if I don’t have orange marmalade?
You can substitute with another citrus preserve, such as lemon or grapefruit marmalade, or use a mixture of honey and a little orange zest for a similar sweet-citrus flavor.
PrintCrispy Neapolitan Cake Tacos with Ricotta, Orange Marmalade, and Honey-Orange Glaze Recipe
These Crispy Neapolitan Cake Tacos combine a thin, buttery cake shell with a luscious ricotta filling flavored with cinnamon, vanilla, and orange marmalade. Finished with a glossy honey-orange glaze, this dessert delivers a delightful balance of crisp texture, creamy sweetness, and bright citrus notes, perfectly resembling the classic Neapolitan flavor profile in a unique taco format.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 tacos 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Cake Base
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
- 2 large eggs
- ¼ cup whole-milk yogurt
- 1 teaspoon orange zest
- ½ teaspoon baking powder
- Pinch of salt
Ricotta Filling
- 1½ cups ricotta cheese
- ¼ cup orange marmalade
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- ½ teaspoon pure vanilla extract
- Pinch of salt
Honey-Orange Glaze
- ¼ cup honey
- 2 tablespoons fresh orange juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Pinch of sea salt
Instructions
- Baking the Cake Base: Preheat your oven and slide the baking sheet with the prepared batter into the oven. Bake for 10–12 minutes, or until the edges turn golden and the surface feels firm to the touch. A light caramel scent will indicate the perfect crispness of the cake base.
- Cooling Slightly: Remove the sheet from the oven and allow the cake to cool for 3 minutes. This resting period lets the thin cake base set, making it firm enough to handle without tearing.
- Cutting and Shaping the Tacos: Using a pizza cutter, trim the cake sheet into 4-inch circles. While the circles are still warm, gently lift each with a spatula and fold them in half over a clean kitchen towel to create the taco shape. The residual heat enables the shells to hold their crisp taco form as they cool.
- Preparing the Ricotta Filling: In a medium bowl, combine the ricotta cheese, orange marmalade, honey, ground cinnamon, vanilla extract, and a pinch of salt. Stir thoroughly with a rubber spatula until the mixture is smooth and glossy. If the filling is too thick, add a tablespoon of milk to loosen it so it’s spreadable yet maintains shape when spooned.
- Assembling the Tacos: Place each warm taco shell on a serving plate. Spoon a generous tablespoon of the ricotta filling onto the center of each shell, then fold the taco closed gently. The shell’s warmth slightly softens the filling, creating a luscious, melt-in-your-mouth texture.
- Making the Honey-Orange Glaze: In a small saucepan, combine honey, fresh orange juice, and the cornstarch slurry. Heat gently over medium heat while whisking continuously until the glaze thickens and becomes glossy, about 2–3 minutes.
- Finishing Touches: Remove the glaze from heat, stir in a pinch of sea salt, and drizzle the warm glaze over each assembled taco. Let the glaze pool slightly in the taco creases. Serve immediately to enjoy the contrast of crisp shells with shiny, sweet citrus glaze.
Notes
- For best results, handle the warm cake bases gently as they can be fragile before fully cooled.
- If the ricotta filling is too thick, adding milk helps achieve a spreadable consistency without losing texture.
- The honey-orange glaze is best applied warm for a beautiful shiny finish and added zesty sweetness.
- These tacos are best served immediately to maintain the crisp texture of the shell.
- You can prepare and bake the cake bases ahead of time and store them in an airtight container before assembling.
Keywords: Neapolitan cake tacos, ricotta filling, orange marmalade, honey glaze, crispy dessert tacos, Italian dessert, citrus glaze
