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