Here’s how to make it:
Ingredients
Cake mix:
* 250g plain flour
* 1 heaped tbsp baking powder
* 1 tsp bicarbonate of soda
* 200g caster sugar
* 250g unsalted butter
* 200ml Kinnie
* 100ml freshly-squeezed orange juice
* zest of two oranges
* 3 rounded tbsp cocoa powder
* 2 large eggs, beaten
Topping:
* 350g ricotta
* 2 or 3 tbsps single cream, or more if mix too stiff
* 3 level tbsps icing sugar, sieved
* 1 tsp Kinnie
* orange zest to decorate
* chocolate – grated or flakes for decoration, if desired
Method:
* Preheat oven to 180°C. Line a 24cm spring-form, loose-base baking tin.
* Sift flour, baking powder, bicarbonate of soda and cocoa powder into a mixing bowl. Add the orange zest.
* Melt the butter slowly and gently in a pan over a low heat, along with Kinnie or your alternative fizzy soft drink.
* Meanwhile, beat the eggs and add the orange juice to them.
* Pour the melted butter and Kinnie mix into the dry ingredients, give a couple of stirs and add the egg mix as well. Beat all ingredients together well, making sure there are no dry bits left.
* Pour the cake mix into the prepared tin and bake for 35-40 minutes until risen. Test with a cocktail stick to ensure centre isn’t gooey and uncooked. It will be moister than a regular sponge though.
* Cool for 10 minutes in the tin, then turn out on a wire cooling rack.
* Topping: while the cake cools completely, place the ricotta in a bowl, along with 2 tbsps icing sugar and 2 tbsp single cream. Beat with a hand mixer until blended. If too stiff, add more cream; or if too runny, add a bit more icing sugar. It should be viscous but not overly runny otherwise it will drip off the cake.
* When the cake is cool, scrape over the topping, even out a bit with a knife.
* Sprinkle with some orange zest and grated chocolate if you wish.
* After serving, keep the cake covered in the fridge as it has a ricotta & cream topping. You can use soft cream cheese like Philadelphia too instead of ricotta.
Enjoy!