Chocolate orange Kinnie cake
Prep time
Cook time
Total time
A moreish and moist chocolate orange cake with a dash of Malta's iconic soft drink Kinnie, which is made from bitter oranges.
Recipe type: Cake
Cuisine: Maltese
Serves: 10-12
  • 250g plain flour
  • 1 heaped tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 200g caster sugar
  • 250g unsalted butter
  • 200ml Kinnie, or a similar soft drink, or Coca-Cola or Pepsi
  • 100ml freshly-squeezed orange juice
  • zest of two oranges
  • 3 rounded tbsp cocoa powder
  • 2 large eggs, beaten
  • Topping
  • 350g ricotta
  • 2 or 3 tbsps single cream, or more if mix too stiff
  • 3 level tbsps icing sugar, sieved
  • 1 tsp Kinnie
  • orange zest to decorate
  • chocolate – grated or flakes for decoration, if desired
  1. Preheat oven to 180°C. Line a 24cm spring-form, loose-base baking tin.
  2. Sift flour, baking powder, bicarb of soda and cocoa powder into a mixing bowl. Add the orange zest.
  3. Melt the butter slowly and gently in a pan over a low heat, along with the Kinnie or your alternative fizzy soft drink.
  4. Meanwhile, beat the eggs and add the orange juice to them.
  5. Pour the melted butter & Kinnie mix into the dry ingredients, give a couple of stirs and add the egg mix as well. Beat all ingredients together well, making sure no dry bits are left.
  6. Pour the cake mix into the prepared tin and bake for 35-40 minutes until risen. Test with a cocktail stick to ensure centre isn’t gooey and uncooked. It will be moister than a regular sponge though.
  7. Cool for 10 minutes in the tin, then turn out on a wire cooling rack.
  8. Topping: while the cake cools completely, place the ricotta in a bowl, along with 2 tbsps icing sugar and 2 tbsp single cream. Beat with a hand mixer until blended. If too stiff, add more cream; or if too runny, add a bit more icing sugar. It should be viscous but not overly runny otherwise it will drip off the cake.
  9. When the cake is cool, scrape over the topping, even out a bit with a knife.
  10. Sprinkle with some orange zest and grated chocolate if you wish. I prefer it just with zest.
  11. After serving, keep the cake covered in the fridge as it has a ricotta & cream topping. You can use soft cream cheese like Philadelphia too instead of ricotta. It freezes well, ideally without the topping though. I usually cut it in half and freeze half for another day.
Recipe by The Red Bistro at