My little brother and his gorgeous wife have birthdays a week apart. I baked this simple cake with lush chocolate frosting and fresh fruit to honor both their birthdays yesterday. The fresh violas on top of the cake were not only stunning to look at but totally edible. I baked this cake at an informal dinner a couple of weeks ago and it tastes amazingly fresh and warm out of the oven with the chocolate glaze still runny and oozing down the edges. The liqueur-infused frosting adds the right bite to the smoothness of the ricotta and the tang of the lemon. And there is no butter!
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- 3/4 cup rice bran oil
- 2 eggs
- 1 tablespoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 cup smooth ricotta
- 1 3/4 cup caster sugar
- 2 cups self raising flour
- chocolate glaze
- 200 g dark chocolate
- 1/2 cup cream
- 1 tablespoon orange liqueur, I used Triple Sec
- slices of fresh figs and edible flowers to decorate
- Preheat oven to 180°C (350°F). Grease and line a 20cm (or 24cm) cake tin with baking paper. (I like to use a deeper cake tin with a smaller diameter to get a taller cake).
- Place oil, eggs, sugar, lemon rind, lemon juice and ricotta in a large bowl. Whisk with an electric beater till smooth and combined. Sift over the flour and stir until smooth.
- Pour into the prepared tin and bake for approximately 50 minutes until cooked through and a skewer inserted in the middle comes out clean.
- While the cake is baking, combine all ingredients for chocolate glaze in a heavy-bottomed saucepan and melt on low heat, stirring constantly till the glaze is smooth and glossy. Remove from heat and pour over the warm cake. Decorate with figs and flowers. Set aside for an hour to set.