Orange Ricotta Cake
Our Orange Ricotta Cake falls somewhere between an Italian lemon ricotta cake and a lemon drizzle. You’d be forgiven for expecting a light, fluffy-in-the-middle cake; instead, the silky ricotta and almonds make for a gloriously dense, creamy-textured sponge. It’s a delight while chilled, but we can’t deny that a whole new level of velvety luxury is unlocked when this orange-infused pud is warmed through.
Hints & Tips
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We used reduced-fat butter in this recipe but reduced-fat spread will work fine too!
You can replace the sweetener with the same amount of sugar, if you prefer. This will increase the calories.
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