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Dark chocolate and orange flavours have always been a match made in heaven. Take it up a notch with this truly decadent gluten free cake that adds sweetness from honey, bitterness from a syrupy orange sauce and has a moist texture from polenta and hazelnut meal instead of traditional flours.
This ricotta cake from the new book Istria by Paola Bacchia has sweet ricotta dotted with grappa-soaked sultanas and pine nuts, and a hint of citrus throughout. It tastes best when it has cooled completely, and even better the next day, perhaps for breakfast with a cup of espresso.
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