Preparation time is 45minutes
Cook time is 1hours
Total time is 1hours 45minutes
Serve is for 8 people
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Difficulty level: 4 out of 4
12 Ingredients
Number of servings
8
- 4 medium oranges
- 120grams brown sugar
- 2/3 cup water
- 1teaspoons butter
- 2 medium eggs
- 350grams plain flour
- 1teaspoons baking powder
- 1 pinch salt
- 1teaspoons vanilla extract
- 200grams granulated sugar
- 40grams ricotta
- 4teaspoons canola oil
Nutrition per serving
1580kJ / 376Cal
1580 Kilojoules or 376 Calories
18% of daily energy intake*
Protein
6.8grams
Fat
4.8grams
Carbs
74.6grams
Sugars
43.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A creamy but light sponge with caramelised orange.
Method
Step 1 of 11
Pre-heat the oven to 180°C/160°C fan-forced and lightly butter a 9 inch cake tin.
Step 2 of 11
In a saucepan, melt the brown sugar with the water for 5 minutes or until sugar has melted.
Step 3 of 11
Take 2 oranges, remove the skin and slice thinly before placing into the saucepan with the sugared water.
Step 4 of 11
Remove the pan from the heat and allow the orange slices to sit in the sugar water to cool, mixing occasionally.
Step 5 of 11
In the meantime, you can take the zest from the other 2 oranges and keep aside. then remove any white parts and pips from the flesh and chop roughly..
Step 6 of 11
In a mixing bowl, combine the oil, vanilla, eggs and sugar while mixing.
Step 7 of 11
Incrementally add the flour while mixing.
Step 8 of 11
Now add the rest of the ingredients to the mixture apart from the zest while combining fully.
Step 9 of 11
Place the sliced oranges from the sugar water into the base of the baking tin decoratively.
Step 10 of 11
Empty the batter contents on top and then bake for 60 minutes.
Step 11 of 11
Allow the cake to cool for 20 minutes afterwards and serve with zest to garnish.
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