Whole Orange Cake

INGREDIENTS

• 1 whole orange (about 200g), including peel and pulp
• 125g butter (melted)
• 75g ricotta
• ½ to 1 cup (raw) caster sugar - according to individual taste
• 2 eggs
• 1 cups plain flour
• icing sugar (for dusting)

METHOD

1. Preheat oven to 180°C (or 165°C fan-forced).
2. Cut whole orange in half and then into eighths. Place in a food processor or blender and pulse until peel has been blended.
3. Transfer blended orange in a mixing bowl. Add melted butter, caster sugar and ricotta. Mix then test for sweetness.
4. Add lightly beaten eggs (with pinch of salt), one at a time, mixing well after each addition.
5. Add 1 cup of plain flour and mix.
6. Spread cake mixture into greased baking tin.
7. Bake for 50 to 60 minutes, or until skewer comes out with only a few crumbs on it.
8. When cake has cooled, dust lightly with sifted icing sugar.