ORANGE RICOTTA BUNDT CAKE WITH CHOCOLATE GANACHE

Ingredients:

2 Cups Plain Flour

1 Tsp Baking Powder

1 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Sugar

250g/8.8oz Ricotta

2 Eggs Beaten

1 Tsp Vanilla Essence

2 Tbls Orange Zest

1/2 Cup Olive Oil

1/4 Cup Fresh Orange plus 2 tablespoons

1/4 Cup Honey

Chocolate Ganache (optional – see note)

175g/6.2oz Dark Chocolate chopped into tiny pieces

1/2 Cup Emlea Double Cream (Heavy Cream)

Place the chopped chocolate into a small bowl.

Heat the cream in the microwave to a nearly boil and pour over the chocolate.

Leave for a few minutes until the chocolate softens then stir with a hand balloon whisk until smooth. Pour over cooled cake and decorate as desired.

Method:

Cake –

Preheat oven to 180C/350F.

Grease and dust with flour a bundt tin.

In a large bowl sift the flour, baking powder, baking soda and salt. Add the sugar and stir together.

In a medium bowl combine the remaining ingredients and mix together until smooth.

Add the wet ingredients to the dry ingredients with a rubber spatula until fully combined (don’t over-mix the batter). The batter will be quite thick.

Spoon the batter into the prepared bundt tin, smooth the top with the back of a spoon to even it out, and bake for 35-40 minutes or until a skewer stick inserted in the middle comes out clean with no crumbs.

Remove from oven, leave to cool for 10 minutes before inverting onto a cooling rack.

Enjoy!