orange & ricotta loaf
ingredients:
- 200 g sugar
- 125 g butter
- 2 eggs
- 200 g all-purpose flour
- 1 tsp baking powder
- 150 g ricotta
- 3-4 tbsp orange marmalade
- 1 tsp vanilla extract
- a pinch of salt
icing:
- 75 g dark chocolate
equipment:
- a loaf tin 25 cm
- an electric handheld mixer
how to:
- Preheat the oven to 150° C w/ fan.
- Line the loaf tin w/ baking paper - crosswise.
- Combine sugar (incl. a pinch of salt) & butter w/ the electric handheld mixer until fluffy.
- Add eggs & mix until smooth.
- Add the flour mixed w/ the baking powder & mix until well combined.
- Finally add ricotta, orange marmalade & vanilla essence & mix...
- Pour the batter in the prepared loaf tin & let it bake in the oven for about 55-60 min.
- Make the famous test w/ the wooden pin...
- Let the cake cool down for about 10 min - then lift it out of thee tin.
- Remove the baking paper & let it cool completely on a cooling rack.
- Melt the chocolate in a bain-marie & spoon all over the cake; let the icing get firm in the fridge for about 1 h.
Notes
Orange marmalade: I used fine-cut bitter orange marmalade.
Choclate icing: you may take more than 75 g... if you like!
Baking paper: baking paper is the best solution to minimize the cleaning efforts after the baling session. Of course you may also use butter or oil together w/ some fine breadcrumbs...
The cake will be fine for 4-5 days in an airtight container sitting on your kitchen counter.
You may also store the cake in the fridge; then it will get a little firmer.