Baked ricotta, chocolate and orange cake
- 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)
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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 2g
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.
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