Crispy 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
Scale
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
