Ricotta, rosemary and orange cake

This is a very flavoursome little morsel. The cake itself is not too sweet, so you can adjust the sweetness to your liking with the icing.

Cake:

150g self raising flour
60g sugar
Small pinch of salt
100g ricotta
30 ml plain oil
1/8 teaspoon orange blossom water
1 medium egg
1 teaspoon fresh rosemary, finely chopped
Zest from 1 orange

Icing:

100g icing sugar
Juice from 1 orange

Method

Preheat the oven to 180C
Combine the cake ingredients in a bowl and whisk until light and fluffy
Either use a muffin tin or any other small cake pan and grease with a little extra oil or line with muffin cases
Spoon the batter in and bake for 15-20
To check if it is done, insert a skewer in the middle of one of the cakes, it should come out clean or only with a little moist crumb, no wet batter
Once done, leave to cool completely
To make the icing, whisk the ingredients together (adjusting the consistency with either more sugar or juice)
Pour over the cakes and enjoy!