I went back to a recipe I tried and liked many years ago - Orange Ricotta Cake.
Also tried a new (small) silicone bundt mold I recently acquired, which worked beautifully except for no browning due to the silicone plus how small it is plus baking at a low temp to avoid a bump. Will probably show better if I use a drizzle (and probably on a darker cake ie chocolate).
Still, quite pleased. I baked the pretty shape to take to a friend’s whose dad is visiting, and a teeny loaf for myself (not sure what’s going on with my sweet tooth at the moment).
The texture of the cake is lovely from the ricotta, and the orange comes through very nicely from the zest and some cointreau.
