serves
8
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
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G
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G
Ingredients
- 250 g caster sugar
- zest of 2 oranges
- 3 eggs
- 100 ml freshly squeezed orange juice
- 150 ml extra virgin olive oil
- 250 g (1 cup) fresh full-fat ricotta (see Note)
- 250 g (1 ⅔ cups) self-raising flour
- pure icing sugar, for dusting (optional)
Instructions
- Preheat the oven to 200°C (180°C fan-forced). Grease and line a 23 cm round cake tin. Place the sugar and orange zest in a large bowl. Rub the orange zest into the sugar until it is damp and fragrant. Whisk in the eggs until combined. Add the orange juice and pour in the olive oil. Mash the ricotta with a fork and add to the mix. Whisk it all together, then gently mix in the flour until just combined.
- Pour into the prepared tin and bake for 45 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the tin for 10 minutes, then remove from the tin and cool on a wire rack. Once cool, dust with icing sugar if desired, then serve.
Notes
• If the ricotta is too dry, add a little hot water to moisten it before adding to the cake mixture.
• The cake will keep in an airtight container for 3–4 days.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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