De­cep­tively deca­dent, this choco­late and or­ange cake is sur­pris­ingly light

De­cep­tively deca­dent, this choco­late and or­ange treat is sur­pris­ingly light. Per­fect with a cuppa!

Prevention (Australia) - - Food -

BAKED CHOCO­LATE & OR­ANGE RI­COTTA CAKE

SERVES 14 HANDS-ON TIME 20 MIN­UTES COOK­ING TIME 1 HOUR, 20 MIN­UTES

100g re­duced-fat ta­ble spread

2 cups self-rais­ing flour

⅓ cup pure co­coa pow­der

1 cup caster sugar

¾ cup re­duced-fat smooth ri­cotta cheese

1–1½ ta­ble­spoons or­ange zest

2 or­anges, skin on, very thinly sliced

Dark choco­late shav­ings, to gar­nish (op­tional) Re­duced-fat Greek-style yo­ghurt, to serve (op­tional)

1. Pre­heat the oven to 150°C. Grease a 20cm round cake tin and line with bak­ing pa­per.

2. Com­bine ta­ble spread and 1 cup of wa­ter in a saucepan. Set pan over medium heat and sim­mer un­til spread is melted and wa­ter is warmed through. 3. Sift flour and co­coa into a large bowl. Add caster sugar, ri­cotta, or­ange zest and the spread mix­ture, and mix well. Pour bat­ter into pre­pared pan. Ar­range half of the or­ange slices to com­pletely cover the top. 4. Bake cake for 1 hour and 20 min­utes, or un­til a skewer in­serted comes out clean, then stand cake in tin for 5 min­utes. Trans­fer to a wire rack to cool.

5. Gar­nish cake with choco­late shav­ings and re­main­ing or­ange slices, and serve with a dol­lop of yo­ghurt, if de­sired.

Tip: For a glossy fin­ish to your cake, brush a lit­tle honey over the top be­fore serv­ing. And you can freeze any left­overs.

This recipe orig­i­nally ap­peared in Healthy Food Guide magazineNU­TRI­TION (per serve)837 kJ/200 cal. Pro­tein 4.3g. Sat­u­rated fat 1.6g. Carbs 31.7g. Sug­ars 16.9g. Fi­bre 1.9g.

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