Christmas is upon us and we all know what that means – endless get-togethers that involve barbeques, lunches and dinners with fam and friends and of course, that age-old question of ‘what do you need me to bring?’ It’s annoying because really, we don’t want to bring anything. What we want is to come over, stuff our faces over some good convo and leave before it’s time to do the dishes – but because we’re not arseholes, we always contribute in some way. ‘Cos that hosting gig is hard yakka.
My go-to is always a dessert, but on a scale of ‘Nailed It‘ to ‘Nigella’, I’m somewhere on the lower end. I HATE cooking, mostly because my skills in that department are very questionable, but there is one cake that I take to EVERYTHING because not only is it delicious, it is literally the easiest cake on the planet to make. It also has the epic bonus points of hardly any washing up – all you need is a cake tin, mixing bowl and a wooden spoon.
This recipe comes courtesy of my Aunty Rita, who I will forever love for bringing this cake into my life.
1 tub ricotta (375g)
2 cups self-raising flour
2 tsp baking powder
2 tsp vanilla extracts
1 1/2 cups caster sugar
1 cup olive oil
Rind of one lemon and one orange
One ring pan (the cake pan with the hole in the middle). I think this might also be called a bundt tin? Don’t quote me though.
- Pre-heat oven to 160 degrees (fan-forced)
- Grease your ring pan WELL with butter and then add some plain flour and tap around until the inside of the pan is thinly and evenly coated with the flour. This is ESSENTIAL, so don’t skip it.
- Mix eggs and ricotta in a bowl with a wooden spoon until smooth (try to eliminate as many lumps as possible)
- Add all remaining ingredients and stir until all combined very well.
- Pour the mixture (it will be very thick, so don’t think you’ve gone astray) into ring pan. Bang on the bench a couple of times to level it out.
- Bake for around one hour.
- Allow cake to cool completely before turning out.
THERE YOU HAVE IT! It couldn’t be any easier and trust me when I say it’s freakin’ delicious. I like to dust mine with some good old icing sugar once cooled, put it on a pretty plate and collect 5000 compliments when serving up… and don’t forget to SAVE THIS RECIPE.
Have a listen to Ada Nicodemou profess her undying love for haloumi and all things food in the podcast version of her On the Couch chat below. Don’t forget to subscribe to our channel for more poddy goodness here.