Blood orange, ricotta & chocolate cake recipe

Blood Orange Cake

Andy’s Blood orange, ricotta & chocolate cake

(Serves 8)

Ingredients – for the sauce

6 blood oranges (zest and juice)
200g caster sugar
30ml Cointreau

Method

1.     Place all the ingredients in a small heavy-based saucepan and slowly bring to the boil.

2.     Lower the heat and simmer gently until reduced to a thick but pourable consistency.

Ingredients – for the cake

2 blood oranges (peeled and thinly sliced)
300g ricotta
300g caster sugar
4 free range eggs
250g butter, extra for greasing
300g soft flour
150g cocoa powder
100g dark chocolate chunks
Mascarpone (to serve)

Method

1.     Pre heat the oven to 170°C/Gas 3
2.     Cover the bottom of an 8-inch spring-form cake tin with baking parchment and grease well
3.     Carefully dip your orange slices into the orange sauce, then arrange on the bottom of the cake tin. Pour a little more of the sauce on top until you have an even covering and put in the fridge to cool
4.     Put the butter and sugar in a bowl and mix until nice and fluffy in texture.  Now add the eggs, one at a time, and mix together. Mix in the ricotta, then fold all of the dry ingredients into the mixture
5.     Scrape the cake mixture into the cooled cake tin and bake for about15 minutes. Check by pushing a skewer into the centre of the cake – If it comes out dry, it’s ready; if not, leave it in the oven and check again regularly until it is cooked
6.     Whilst the cake is cooling, re-heat the remaining sauce. Turn out your cake, upside down, onto a serving plate. Pour over the warm sauce and serve with a big dollop of mascarpone



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