![Mixed fruit ricotta bundt cake](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2Fx3j75o5u%2Fproduction%2F24aa849cd9babbe0c012c3af2ec96574ed953053-1500x750.jpg&w=2048&q=75)
Mixed fruit ricotta bundt cake
14 December 2020
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438
calories
![label](/_next/image?url=%2Fpreptime.png&w=96&q=75)
1.5
hours
![label](/_next/image?url=%2Fserving.png&w=96&q=75)
10
servings
Ingredients
- 120g butter, room t
- 200g sugar
- 250g ricotta
- 3 eggs
- zest of 1 orange
- 1 tsp vanilla extract
- 220g flour
- 1.5 tsp baking powder
- a pinch of salt
- 150g mixed dried fruit
- 250g icing sugar
- 3-4 tbsp fresh orange juice
Method
- Preheat the oven to 175C. Grease a bundt cake pan with oil and set aside.
- Beat butter and sugar until light and fluffy. Add orange zest and ricotta and beat. Add eggs one at a time and beat well.
- Add flour with baking powder and salt and mix until the batter is smooth. Stir in dried fruit and mix just until combined.
- Pour the batter into a prepared pan, and bake for about 50 minutes until a wooden pick inserted in the middle comes out clean.
- For the glaze sift icing sugar and juice the orange. Mix icing sugar with orange juice until desired consistency. Pour the glaze over the cake.
DAY 14.
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