Name: Orange and olive oil cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: serving
Cuisine: Bake
Ingredients: 3 eggs jumbo, separated; 200 g castor sugar; 1/4 tsp orange blossom water; 1 cup fresh chillies 573; orange zest and juice; 200 g ricotta cheese crumbled; 180 g almonds ground; 140 g flour cake, sifted; 2 tsp Baking powder; salt just a pinch; orange sliced; icing sugar to dust

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Ingredients (12)

3	eggs — jumbo, separated
200 g	castor sugar
1/4 tsp	orange blossom water
1 cup	fresh chillies — 573
	orange — zest and juice
200 g	ricotta cheese — crumbled
180 g	almonds — ground
140 g	flour — cake, sifted
2 tsp	Baking powder
	salt — just a pinch

TO SERVE:

	orange — sliced
	icing sugar — to dust

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Method:

Preheat the oven to 170ºC.

Grease and line a deep 23cm springform cake tin.

Place the egg yolks, sugar and orange blossom water or orange essence in a bowl. Beat with an electric beater until light and fluffy, about 4 minutes, add the olive oil, orange juice and zest and ricotta, whisk to combine, then stir in the ground almonds, flour, baking powder and salt.

Whisk the egg whites until stiff and fold into the batter. Pour the batter into the prepared cake tin and bake for 40 minutes, or until an inserted skewer comes out clean. Allow to cool in tin slightly, then remove from tin to cool completely on a rack.

To serveGarnish with orange slices and dust with icing sugar.

Words and image: Fairlady magazine

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