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Orange Ricotta Cake

Written by Rachael on September 6th, 2011.      0 comments

Our fabulous Australian Sales Rep Sasha Maclean has made this delicious Mad Millie Ricotta and Orange Cake; what a great way to use your Mad Millie ricotta. Whip up some Ricotta and bake this scrumptious cake today!

orange ricotta cake

 

Ingredients                                                              


Cake
  • Finely grated rind and juice of 2 oranges
  • 100gms raisins, roughly chopped
  • 100gms unsalted butter, chopped
  • 2/3 cup caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 500gms fresh Mad Millie Ricotta
  • ¼ cup self raising flour, sifted

Syrup
  • ½ cup water
  • 1 cup sugar
  • 1 orange
  • 2 tsp orange flavoured liqueur or orange flower water (optional)

Method

  1. Heat oven to 180oC. Line base and sides of 23 cm spring form tin with baking paper.
  2. Put orange juice in heavy based pan. Add raisins and bring to the boil. Remove from heat and stand until lukewarm.
  3. Put butter, caster sugar, orange rind and vanilla in small bowl and beat until pale and creamy. Add eggs one at a time, beating after each addition until just combined. Transfer to a large bowl. Strain raisin mix into jug and set aside.
  4. Add raisins, ricotta and flour to butter mix and stir to combine. Spoon into prepared tin and smooth surface.
  5. Bake 35 – 40 mins or until cooked when tested with a skewer. Let cool for 15 mins before inverting on to wire rack to cool completely.
  6. Put strained orange juice, water ,sugar and orange flower water/liqueur in pan over medium heat and stir until sugar is dissolved. Bring to a simmer and without stirring cook 15 – 20 mins until turns syrupy.
  7. Cut reserved orange into 0.5cm slices and put in heat proof bowl. Pour syrup over orange and allow to soak  until room temp.
  8. To serve, arrange orange slices on the cake and pour over some of the syrup, serve remainder in jug.
Topics: Recipes
 

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