Just look at this thing of beauty.
Adapted it slightly from the Rose Bakery recipe:

Sweet pasty (make your own or buy one)
3 egg yolks
2 eggs, 1 blended for basting the pastry (to then be used in the tart)
100g caster sugar
1 tsp natural vanilla extract,
grated zest of 3 oranges, 500g ricotta cheese
roughly 180g grated dark chocolate (70% or more)
1 tablespoon plain flour

Method
Preheat oven to 180 deg C

Pastry
Put pastry in 28cm (roughly) tart tin, chill for 30 mins, then blind bake for 10 minute...
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Welcome to Bake Club, Christoph, our second male baker! Christoph is from Germany and has been an intern at The Aucklander. He wrote a story about Bake Club in an upcoming issue. The pic shows the two remaining muffins (Christoph and his flatmate and ate 4 of them straightaway out of the hot tin ^^).

Christoph used the recipe from www.food.com, but modified it a bit.
Ingredients (for 12 serves):
1 orange, seeds removed, with peel
1/4 cup orange juice
1/2 cup coconut milk
1 egg
1/2 cup butter
...
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I was inspired by the most delicious ones in Dizengoff, Ponsonby Rd (which they spoil by incuding sultanas!)...
I used this recipe at Taste but adapted it thus, for no particular reason other than that I wanted to use up some different ingredients:

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This olive oil cake from Frankies Spuntino in Brooklyn was one of the nicest things I ate in NYC...oily with a hint of orange.
I didn't have a bundt tin, so it was a bit oily in the middle, but still delicious (took longer to cook and so the edges were crusty). A lot of olive oil, but it's worth getting one that tastes nice... :

5 large eggs, at room temperature
finely grated zest of 1 1/2 oranges
1 1/4 cups sugar
2 cups extra-virgin olive oil (you could get away with less)
2 cups cake flo...
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Our humble Bake Club has been visited by professional cake maker Jordan Rondel! Jordan has kindly sent us her recipe for this superb disc of deliciousness. You can order special cakes by Jordan via her website, www.thecaker.co.nz. She is raising funds to learn further baking techniques in France.

Jordan says:
"This cake is perfect for a sophisticated dinner party or dignified morning tea. In fact, it's perfect for any time of day because it's light and not too sweet. It contains whole orang...
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Ruth brought these tasty little numbers into work - what a treat. AND she personally shelled the walnuts herself!

2/3 cup of sugar
½ cup of vegetable oil
1 tablespoon of grated orange peel (I change ingredients depending on what’s available – favourites are dates,
walnuts, almonds, apricots)
1 ½ teaspoons of vanilla
2 medium eggs
2 ½ cups of all-purpose flour
1 teaspoon ...

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