Orange and ricotta loaf cake

This loaf cake tastes even better than it looks. Filled with zesty orange flavour and creamy ricotta, it's the perfect afternoon treat.



Note: + cooling & setting time



  • 175g butter, softened
  • 1 1/2 cups (330g) raw caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 1/2 cups (225g) self-raising flour
  • 1 cup (240g) smooth ricotta
  • 1/3 cup (115g) orange marmalade
  • 1 orange, rind finely grated, juiced
  • Citrus slices, such as orange, mandarin and Ruby Red grapefruit, to decorate
  • Grapefruit zest, to decorate

Orange marmalade icing

  • 1/4 cup (85g) orange marmalade
  • 1 tbs orange juice
  • 1 1/2 cups (240g) icing sugar mixture



Preheat oven to 180°C. Grease a 10cm x 24cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang. 


Use an electric mixer to beat butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in half the flour. Add the ricotta, marmalade, orange juice and orange rind and stir to combine. Add the remaining flour and stir to combine. Spoon into the prepared pan and smooth the surface. 


Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. 


To make orange marmalade icing, combine marmalade and orange juice in a medium bowl. Stir in enough icing sugar to make a slightly runny paste. Spread over top of cake, allowing icing to drip down the sides. Set aside to set. 


Decorate the cake with the citrus slices and grapefruit zest to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.