Saffron Ricotta Bundt Cake

…perfect for Easter!


200 gr. all purpose flour
50 gr. millet flour (or if not available then all purpose flour)
3 tsp. baking powder plus 1/2 tsp. baking soda
a pinch of salt
200 gr fine cane sugar
2 large eggs
100 ml olive oil
150 ml soy milk (warm)
200 gr ricotta cheese
grated rind of a large lemon (bio)
juice of 1/2 large lemon
small envelope saffron powder (or half for a more delicate taste)
powdered sugar for dusting


1. Dissolve the saffron in the warm milk. Mix in the grated lemon rind. Set aside.
2. Sift the flours, baking powder, soda and salt together.
3. In another large bowl beat the sugar and eggs until they are fluffy.
4. Mix in the ricotta, oil, lemon juice and soya milk.
5. Gradually incorporate the dry mixture into the ricotta mixture, mixing until smooth.
6. Pour the batter into a wax paper lined and buttered bundt pan.
7. Bake cake for 40 minutes in a preheated 180deg C oven.
8. Remove to a cooling rack and wait 10 minutes before turning out the cake. Dust with powdered sugar when cold.