- serves 8-10 people
- preparation 15 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 4 eggs
- 170 g caster sugar
- 150 g firm ricotta
- 50 ml olive oil
- 1 tsp vanilla paste
- 200 g “00” plain flour
- 16 g baking powder
- 2 tbsp Dutch cocoa powder
- icing sugar, for dusting
Cooling time: 30 minutes
Instructions
1. Preheat the oven to 170ºC. Grease and flour a bundt tin.
2. Using an electric stand mixer, beat the eggs and sugar for 1-2 minutes or until lightly and fluffy. Add the ricotta, olive oil and vanilla and beat until smooth. Add the flour and baking powder, and whisk until just combined. If the mixture is very runny, add a little extra flour, but keep in mind that this batter is not too dense.
3. Place the cocoa in a small bowl and add 2 tablespoons water. Stir until well combined. Divide the batter between 2 bowls and stir the cocoa mixture into one of the bowls. Swirl 2 tablespoons of the plain mixture around the hole of the bundt tin, then swirl the cocoa mixture on top and repeat until both batters are finished. Don’t mix them together in the tin. Bake for 35-40 minutes or until a skewer withdraws clean. Stand the cake to cool in the tin, then invert onto a plate, dust with icing sugar and serve.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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