Italianvegetarianbakingdessert

Lemon Ricotta Olive Oil Cake

Name: Lemon Ricotta Olive Oil Cake
Total time: 70 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 250 g Ricotta; 180 g Caster sugar; 2 pc Lemons; 3 pc Eggs; 120 ml Olive oil; 180 g Plain flour; 2 tsp Baking powder; 1 tbsp Icing sugar

A soft, moist cake made with ricotta and fruity olive oil, sharp with lemon zest. Lovely with coffee or a spoonful of berries.

70 minutesServes 8Easy

Ingredients

Ricotta250 g
Caster sugar180 g
Lemons2 pc
Eggs3 pc
Olive oil120 ml
Plain flour180 g
Baking powder2 tsp
Icing sugar1 tbsp

Method

01
Heat the oven to 180C (160C fan) and grease and line a 20cm round cake tin.
02
Whisk the ricotta, sugar, the zest of both lemons and the juice of one until smooth. Whisk in the eggs one at a time, then the olive oil.
03
Fold in the flour, baking powder and a pinch of salt until just combined, with no dry patches.
04
Scrape into the tin and bake for 40 minutes, until golden and a skewer pushed into the middle comes out clean.
05
Cool in the tin for 20 minutes, then turn out and dust with icing sugar before slicing.

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