Caramelised orange ricotta cake

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I have made lemon ricotta cake a couple of times before but this time I really wanted to change up the flavour and therefore made an orange ricotta cake. I didn’t fancy a plain ricotta sponge so I added some caramelized oranges slices to add extra fruitiness.

Looks like a very summery dessert but I thought as we seem to be having our last rays of an Indian summer here in the UK it would be perfect. I toned down the butter content as the ricotta really makes the cake seriously moist. I’m enjoying baking with fruit at the moment, this way I feel like I’m getting some of my 5 a day fruit portions lol!

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Keep an eye out as more fruit make a special appearance in my recipes. I hope you enjoy this sweet and sour dessert!

INGREDIENTS

125g softened butter
150g caster sugar
Zest of 2 oranges
3 eggs separated
250g ricotta cheese
125g self raising flour
1 tsp baking powder
Splash of milk

For cake topping
2 oranges sliced with no peel
40g brown muscavado sugar
25g butter

METHOD

• Preheat oven to 180°c/fan 160°c/gas mark 4

• Beat sugar and butter until fluffy, mix in the ricotta, zest and yolks. Fold in the flour and baking powder and splash of milk (2 to 3 tbsp)

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• Whisk egg whites to stiff peaks and fold into the orange ricotta batter

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• grease a cake tin approx 20cm and cover the base with the sugar add the butter and place in the oven for 8-10 minutes until your left with a lovely dark brown caramel syrup

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• Lay the orange slices on the caramel syrup, then gently pour in the cake mixture on top of it

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• Bake in the oven for 40-45 or until a skewer poked into the centre of the cake comes out clean

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• Leave in the tin to cool for 30 minutes and then slowly invert onto a plate. You may wish to serve the cake warm with a little vanilla ice cream!

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Spinach & ricotta enchiladas

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Now your thinking having looked at the picture above has she made enchiladas or spinach & ricotta cannelloni? Well I’ve done it again! I’ve combined two classic Italian and Mexican dishes to form one superb fusion dish that will leave your tastebuds wanting more. Also you will all have noticed that instead of the spinach & ricotta mixture being in the enchiladas as it is meant to be in cannelloni I’ve swapped it around. This way you still get a kick from the chilli tomato sauce inside the enchilada but more importantly it is smothered in a vibrant fresh green spinach sauce that really blew me away as it came bubbling out of the oven. This creamy garlic tomatoey taste sensation is not to be missed!

INGREDIENTS

300g baby spinach
250g ricotta cheese
430g tomato passata
1 small white onion chopped
2 cloves garlic crushed
1 tbsp olive oil
1/3 tsp dried oregano
1/2 veg stock cube
1/3 tsp cayenne pepper
1 level tsp salt
1/4 tsp black pepper
Cheddar cheese grated
6 large tortilla wraps

METHOD
• Preheat oven to 180ºc/350ºf/gas mark 4. In a food processor blitz the spinach and garlic to a paste, add a little water to get the process going. Throw in the salt, pepper and ricotta cheese and once again blitz so that it all combines

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• Heat the oil in a small saucepan, sauté the onions til soft. Sprinkle in the oregano and pour in the passata with cayenne pepper. Crumble in the stock cube and add a little water. If the tomato passata is too sour then stir in a little brown sugar to balance out the flavour. Cook on a low flame for 10 minutes

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• Place a wrap on a clean surface. Spoon some tomato sauce plus the ricotta/spinach sauce and gently roll up

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• Repeat for the remainder of the wraps and lay in a baking dish

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• Pour all the spinach sauce onto the rolled wraps making sure everything is covered

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• Distribute a generous layer of grated cheddar cheese to form the topping

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• Bake on the middle shelf for approximately 20 minutes and then brown off the cheese under the grill to make the enchiladas crispy

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• Serve with a side salad or some mexican rice

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