Blood orange and ricotta cake with white chocolate sauce

Method

1. Preheat the oven to 170C/gas 3. Grease a cake tin and line it with non-stick baking parchment.

2. Finely grate the zest from the oranges and set aside. Peel away the pith of the oranges and cut the flesh into segments. Set them aside on kitchen paper to dry.

3. Whisk the eggs in the large bowl of an electric mixer, slowly adding the caster sugar until the mix has quadrupled in volume. Meanwhile, gently melt the butter.

4. Fold the flour, salt, ricotta and almonds into the egg mixture, then fold in the melted butter and orange zest. Dust the orange segments with a little flour and fold them through the batter.

5. Pour the batter into the prepared cake tin and bake for 40 minutes.

6. Meanwhile, make the sauce. Melt the butter and chocolate together in a heatproof bowl set over a pan of steaming water. Once smooth, remove from the heat and fold the single cream into the chocolate mixture.

7. Remove the cake from the oven and turn out onto a wire rack to cool. Dust the cake with a little icing sugar and serve with the white chocolate sauce.

Comments                        add a comment

A picture of this would be nice sp i can see if its suitable for a certain occasion or more of a family cake/pud.

Ingredients

4 blood oranges
4 Eggs
250g caster sugar
125g Butter, plus extra for greasing
85g Flour, sifted, plus extra for dusting
pinch Salt
300g Ricotta cheese
100g ground almonds
icing sugar, sifted, for dusting

For the sauce

85g Butter
200g white chocolate
100ml single cream

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