Dark Chocolate, Seville Orange, Ricotta and Pine Nut Cake
A dark rich chocolate loaf cake with the slight bitter tang of marmalade and studded with toasted pine nuts
Servings Prep Time
10-12people 25minutes
Cook Time
Servings Prep Time
10-12people 25minutes
Cook Time
  • 250g dark chocolateI used a mixture of 70% and 54%
  • 75g pine nuts
  • 300g ricotta
  • 175g light soft brown sugar
  • 100ml olive oil
  • 3 eggs
  • 60g Seville orange marmalade + 2 tablespoons for glazing
  • 200g plain flour*for gluten-free version see notes
  • teaspoons baking powder
  • ½teaspoon salt
  1. Pre-heat the oven to 160°C then line and grease a 9 inch loaf tin.
  2. Melt the chocolate in a bain marie and set aside.
  3. Scatter the pine nuts onto a baking tray (reserving about 20g to keep untoasted) then bake them in the oven for about 8 minutes until very lightly toasted. Set aside.
  4. Place the ricotta, brown sugar, olive oil, eggs and marmalade in a large bowl and beat until smooth.
  5. Pour the melted chocolate in then and stir thoroughly into the rest of the ingredients.
  6. Sift together the flour, baking powder and salt in a separate bowl then add into the mixture and beat until just combined.
  7. Finally fold in the toasted pine nuts then pour it all into the loaf tin.
  8. Scatter the remaining untoasted pine nuts over the top of the mixture, pressing down to slightly submerge into the batter.
  9. Place in the oven and bake for about 90 minutes.
  10. Remove from the oven and turn out onto a cooling rack.
  11. Melt the remaining 2 tablespoons of marmalade in a small saucepan then brush over the top of the cake to glaze.
  12. Leave to cool completely before serving.
Recipe Notes


Inspired by Emiko Davies’ Ricotta and Dark Chocolate Cake

*For a gluten-free version of the cake simply substitute the 200g of plain flour for 100g ground almonds and 100g gluten-free plain flour