Ingredients

• 3 eggsCheckbox
• 200g caster sugarCheckbox
• 4 tablespoons of extra virgin olive oilCheckbox
• 170g fresh full-cream ricotta, well drainedCheckbox
• 270g 00 flour, siftedCheckbox
• 16g of baking powderCheckbox
• 2 oranges, zest finely gratedCheckbox
• 125ml (1/2 cup) of aranciataCheckbox
• 125g of raspberries (save 4-5 raspberries for the glaze)Checkbox
• Glaze: 100g icing sugar, sifted. 60ml (1/4 cup) aranciataCheckbox

instructions

1. Preheat the oven to 180°C, conventional . Grease and flour a Bundt tin.
2. Beat the eggs and sugar in a large bowl  until pale and creamy.
3. Add the olive oil, ricotta, & aranciata and mix until smooth.
4. Sift in the flour and baking powder and gently fold until just combined.
5. Then gently fold in the orange zest and berries, (reserving 4 -5 for the glaze).
6. Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
7. Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely for 1 hour.
8. For the glaze, place the icing sugar and aranciata in a bowl and stir to combine. Add the reserved raspberries, crush with a fork and combine well.
9. Pour over the cooled cake and serve.

Source: Cook Like an Italian

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