Orange Cake
An Italian inspired cake that’s rich and zingy.
Ingredients
70 g brown sugar
1 Tbsp water
1 orange, thinly sliced
Ingredients 2
3 egg whites
Ingredients 3
3 egg yolks
150 g caster sugar
2 orange, zest of
Ingredients 4
1 tsp vanilla extract
130 ml olive oil
320 g ricotta
170 ml orange juice
Ingredients 5
230 g plain flour
1 tsp baking powder
0.5 tsp salt
Instructions
STEP 1/6
Pre heat the oven to 160°C.
Grease a springform tin.
Fit the Whisk tool to the machine.
STEP 2/6
Add the first two of Ingredients 1 (sugar, water) into the small bowl.
Spread the sugar mixture over the base of the springform tin.
Place the rest of Ingredients 1 (orange slices) on top of the sugar mixture.
Set aside.
STEP 3/6
Add Ingredients 2 (egg whites) to the bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed Max for about 3 minutes or until stiff peaks have formed.
Transfer contents of the Mixer bowl to the large bowl.
STEP 4/6
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add Ingredients 3 (yolks, sugar, zest) into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 4 for about 3 minutes or until light and fluffy.
STEP 5/6
Add Ingredients 4 (vanilla, oil, ricotta, juice) into the bowl.
Mix on speed 1 for about 2 minutes.
STEP 6/6
Add Ingredients 5 (flour, baking powder, salt) into the bowl.
Mix on speed 1 for about 2 minutes.
Remove the Mixer bowl from the machine.
Transfer in the egg whites and fold in until combined.
Carefully spoon the mixture into the tin being careful not to move the orange slices.
Bake for 35 minutes at 160°C, or until a skewer test clean.
Leave to cool.
Turn out onto a serving plate.
Serve.
Orange Cake
An Italian inspired cake that’s rich and zingy.
Ingredients
70 g brown sugar
1 Tbsp water
1 orange, thinly sliced
Ingredients 2
3 egg whites
Ingredients 3
3 egg yolks
150 g caster sugar
2 orange, zest of
Ingredients 4
1 tsp vanilla extract
130 ml olive oil
320 g ricotta
170 ml orange juice
Ingredients 5
230 g plain flour
1 tsp baking powder
0.5 tsp salt
Instructions
STEP 1/6
Pre heat the oven to 160°C.
Grease a springform tin.
Fit the Whisk tool to the machine.
STEP 2/6
Add the first two of Ingredients 1 (sugar, water) into the small bowl.
Spread the sugar mixture over the base of the springform tin.
Place the rest of Ingredients 1 (orange slices) on top of the sugar mixture.
Set aside.
STEP 3/6
Add Ingredients 2 (egg whites) to the bowl.
Attach the Mixer bowl to the machine, fit the splash guard.
Mix on speed Max for about 3 minutes or until stiff peaks have formed.
Transfer contents of the Mixer bowl to the large bowl.
STEP 4/6
Retrieve, clean the Mixer bowl and fit the Whisk tool.
Add Ingredients 3 (yolks, sugar, zest) into the Mixer bowl.
Attach the Mixer bowl to the machine.
Mix on speed 4 for about 3 minutes or until light and fluffy.
STEP 5/6
Add Ingredients 4 (vanilla, oil, ricotta, juice) into the bowl.
Mix on speed 1 for about 2 minutes.
STEP 6/6
Add Ingredients 5 (flour, baking powder, salt) into the bowl.
Mix on speed 1 for about 2 minutes.
Remove the Mixer bowl from the machine.
Transfer in the egg whites and fold in until combined.
Carefully spoon the mixture into the tin being careful not to move the orange slices.
Bake for 35 minutes at 160°C, or until a skewer test clean.
Leave to cool.
Turn out onto a serving plate.
Serve.