This cake is super delicious and moist, and so easy to make. The outer edges are chewy like a macaroon, and it’s still so enjoyable hours later when you go for that second slice out of the fridge.
What you need
¾ cup rice bran oil
1 tablespoon grated lemon rind
2 tablespoons lemon juice
250g full fat ricotta
1 ¾ cup sugar
2 cups self raising flour
200g dark or regular chocolate
½ cup cream
1 tablespoon orange juice
zest of one orange
fresh figs and toasted sliced almonds to decorate
What to do
Preheat oven to 180°C. Grease and line a deep 20cm cake tin with baking paper.
Place oil, eggs, sugar, lemon rind, lemon juice and ricotta in a large bowl and mix until combined. Sift over the flour and stir until smooth.
Pour into the prepared tin and bake for approximately 55 – 60 minutes until cooked through and a skewer inserted in the middle comes out clean. If you’re using a standard 26cm cake tin, 50 minutes should do the trick.
While the cake is baking, combine all ingredients for chocolate glaze in a heavy bottomed saucepan and melt on low heat, stirring constantly till the glaze is smooth and glossy. Remove from heat and set aside.
When the cake is done and cooled, spread the chocolate glaze all over the top and sides. Decorate with figs and nuts. Pop into the fridge for a couple of hours to set.
This recipe was courtesy of the talented food blogger Sneh from cookrepublic.com, the cake is quite moist but very sweet so feel free to reduce the sugar if you like.