Baked ricotta, chocolate and orange cake
(at time of publication)
- 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 zest of orange
- 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)
Log In or Sign Up to save this recipe to your shopping list.
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.
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)
Total fat 8g
–Saturated fat 3g
Dietary fibre 2g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
One comment on Baked ricotta, chocolate and orange cake
Leave a Reply Click here to cancel reply.
You must be logged in to post a comment.
This is delicious. So easy to make and can really taste the orange flavour. (It’s really good served with yoghurt)