Baked ricotta, chocolate and orange cake
Serves: 14
Time to make: 1 hr 40 mins
Hands-on time: 20 mins
Total cost: $9.52 / $0.68 per serve
(at time of publication)
Ingredients
- 100g reduced-fat spread
- 1 cup water
- 2 cups self-raising flour
- ⅓ cup cocoa powder
- ½ cup castor sugar
- ¾ cup ricotta
- 1–1 ½ tablespoons grated orange zest
- 1–2 oranges, skin on, thinly sliced
- 25g dark chocolate, shaved, to garnish
- 2 cups low-fat Greek-style yoghurt, to serve (approx. 2 tablespoons per serve)
Instructions
1 Preheat oven to 150°C. Grease a 20cm-round cake tin and line base and sides with baking paper.
2 In a small saucepan combine spread and water. Bring to a simmer over medium heat until spread is melted.
3 In a large bowl sift flour and cocoa. Add sugar, ricotta, orange zest and spread mixture. Mix well then pour mixture into prepared pan. Pile on orange slices, completely covering the top.
4 Bake for 1 hour and 20 minutes, or until a skewer inserted into the centre comes out clean. Leave to stand in pan for 5 minutes. Turn out, top-side up, onto a wire rack to cool. Sprinkle with chocolate shavings and serve with yoghurt.
Variations
For a glossy finish, brush a little honey over the top.
Make it gluten free: Use gluten-free flour and check cocoa, chocolate and yoghurt are gluten free.
Nutrition Info (per serve)
Kilojoules 870kJ
Calories 208cal
Protein 7g
Total fat 8g
–Saturated fat 3g
Carbohydrates 25g
–Sugars 12g
Dietary fibre 2g
Sodium 140mg
Calcium 120mg
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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