Orange-saffron ricotta cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 250 g ricotta
• ½ pack of saffron
• 30 ml milk
• 300 g flour
• 1 packet of baking powder
• 1 organic orange(s), zest and juice
• 1 pinch of salt
• Butter and flour for the mold
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

Stir the saffron into the milk and dissolve. Beat the eggs and sugar until frothy; this will take up to 10 minutes. From now on, add the ingredients by hand with a whisk in the order given. First, stir in the ricotta, then the salt, dissolved saffron, orange juice and zest. Finally, sift in the flour and baking powder until you have a thick, smooth paste without any lumps. Grease a cake tin, such as a loaf or bundt pan, with butter and dust with flour, then pour the batter into the tin. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 40-50 minutes. The cake is ready when the surface is golden brown to brown. Remove from the oven and let cool, then dust the surface with icing sugar.