SBS Food

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Raspberry and aranciata cake

Silvia flavours this cake with the light scent of orange and raspberry. She uses aranciata, an Italian orange soft drink for the glaze.

  • serves

    6-8

  • prep

    15 minutes

  • cook

    40 minutes

  • difficulty

    Easy

serves

6-8

people

preparation

15

minutes

cooking

40

minutes

difficulty

Easy

level

Ingredients

  • 3 eggs
  • 200 g caster sugar
  • 4 tbsp extra virgin olive oil
  • 170 g fresh full - cream ricotta, well drained
  • 125 ml (½ cup) aranciata
  • 270 g strong (00) plain flour, sifted
  • 16 g baking powder
  • 2 oranges, zest finely grated
  • 125 g raspberries
Glaze
  • 100 g icing sugar, sifted
  • 60 ml ( ¼ cup)  aranciata
Cooling time: 1 hour 10 minutes

Instructions

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

Silvia Colloca shares her Italian family secrets in the brand-new third season of .

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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Published 23 November 2023 2:54pm
By Silvia Colloca
Source: SBS



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