serves
6-8
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
6-8
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 3 eggs
- 200 g caster sugar
- 4 tbsp extra virgin olive oil
- 170 g fresh full - cream ricotta, well drained
- 125 ml (½ cup) aranciata
- 270 g strong (00) plain flour, sifted
- 16 g baking powder
- 2 oranges, zest finely grated
- 125 g raspberries
Glaze
- 100 g icing sugar, sifted
- 60 ml ( ¼ cup) aranciata
Cooling time: 1 hour 10 minutes
Instructions
- Preheat the oven to 180°C. Grease and flour a Bundt tin.
- Beat the eggs and sugar in a large bowl until pale and creamy. Add the olive oil, ricotta and aranciata and mix until smooth. Sift in the flour and baking powder and gently fold until just combined, then gently fold in the orange zest and berries, (reserving 4 -5 for the glaze).
- Pour the batter into the prepared tin and bake for 35 – 40 minutes or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely for 1 hour.
- For the glaze, place the icing sugar and aranciata in a bowl and stir to combine. Add the reserved raspberries, crush with a fork and combine well. Pour over the cooled cake and serve.
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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.
