Orange Olive Oil Cake

Ingredients:

for a 30 × 10 cm loaf or bundt pan

• 400 g ricotta

• 280 g castor sugar

• 190 ml extra virgin olive oil

• zest of 1 orange

• 50 ml orange juice

• 3 large eggs

• 320 g flour

• 2½ tsp baking powder

For the glaze:

125 g powder sugar

30-50 ml orange juice

1. Preheat the oven to 165°C with fan and line a loaf tin with baking paper.

2. In a large bowl, whisk the ricotta and sugar together until smooth and creamy.

3. Add the eggs one at a time, mixing well after each addition until fully combined.

4. In a separate bowl, combine the olive oil, orange juice, and orange zest. In another bowl, sift together flour and baking powder.

5. Add the wet mixture and the dry ingredients to the ricotta mixture alternately, in a few additions, mixing gently after each addition until just combined.

( This step is important, as it helps keep the batter smooth and prevents it from splitting. )

6. Pour the batter into the prepared tin and smooth the top.

7. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

8. Leave the cake to cool in the tin for 10 to 15 minutes, then remove it and let it cool completely on a wire rack.

9. Mix powder sugar with the orange juice until you get a smooth, pourable glaze. Adjust the thickness to your liking, then drizzle over the cooled cake.

Enjoy:)