Ricotta and Orange olive oil cake

Ricotta and Orange olive oil cake

Ingredients

  • 250 g caster sugar
  • zest of 2 oranges
  • 3 eggs
  • 100 ml freshly squeezed orange juice
  • 150 ml Morella Grove extra virgin olive oil
  • 4-5 pieces  Lindt orange dark chocolate
  • 250 g (1 cup) fresh full-fat ricotta
  • 250 g (1 ⅔ cups) self-raising flour
  • pure icing sugar, for dusting (optional)

 

 

Instructions

  1. 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 Morella Grove extra virgin 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.
  2. Add orange Lint chocolate, 4-5 pieces chopped up , mix through batter
  3. 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