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
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Servings: 10 people
- 250 g dark chocolate I used a mixture of 70% and 54%
- 75 g pine nuts
- 300 g ricotta
- 175 g light soft brown sugar
- 100 ml olive oil
- 3 eggs
- 60 g Seville orange marmalade + 2 tablespoons for glazing
- 200 g plain flour *for gluten-free version see notes
- 1½ teaspoons baking powder
- ½ teaspoon salt
Pre-heat the oven to 160°C then line and grease a 9 inch loaf tin.
Melt the chocolate in a bain marie and set aside.
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.
Place the ricotta, brown sugar, olive oil, eggs and marmalade in a large bowl and beat until smooth.
Pour the melted chocolate in then and stir thoroughly into the rest of the ingredients.
Sift together the flour, baking powder and salt in a separate bowl then add into the mixture and beat until just combined.
Finally fold in the toasted pine nuts then pour it all into the loaf tin.
Scatter the remaining untoasted pine nuts over the top of the mixture, pressing down to slightly submerge into the batter.
Place in the oven and bake for about 90 minutes.
Remove from the oven and turn out onto a cooling rack.
Melt the remaining 2 tablespoons of marmalade in a small saucepan then brush over the top of the cake to glaze.
Leave to cool completely before serving.
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
Calories: 514kcal | Carbohydrates: 50g | Protein: 10g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 175mg | Potassium: 379mg | Fiber: 4g | Sugar: 27g | Vitamin A: 215IU | Vitamin C: 0.2mg | Calcium: 135mg | Iron: 4.9mg