Ricotta Olive Oil Cake Recipe
User Reviews
5
Ricotta Olive Oil Cake Recipe
Description
This cake combines ricotta cheese and olive oil with sugar and lemon zest, producing a rich but tender batter. Eggs are incorporated carefully to emulsify the batter, while the combination of all-purpose flour and almond meal lends structure and nuttiness. Baking powder and baking soda lift the cake, and salt balances the sweetness. Baked in a springform pan, the cake develops a golden top and a moist crumb that holds shape well.
The lemon zest brightens the flavor, merging with the fruity richness of the olive oil and the creamy ricotta. The texture is soft but dense enough to slice cleanly, making it suited to both everyday dessert and occasional celebrations. It can be served simply with powdered sugar or with embellishments like whipped cream, lemon slices, or fresh mint.
The cake can be made ahead, stored at room temperature or refrigerated, and freezes well when wrapped properly. Allowing the cake to rest before serving enhances flavor and texture. Using finely ground almond meal ensures smoothness without coarse bits.
Ingredients
- 1 ½ cups ricotta cheese
- 2/3 cup olive oil
- 1 ½ cups sugar
- lemon zest of 1
- 3 egg
- 1 ½ cups all-purpose flour
- 3/4 cup almond meal
- 1 tablespoon baking powder
- 1/3 teaspoon baking soda
- ¾ teaspoon salt
Instructions
- Preheat the oven to 350°.
- In a large mixing bowl, whisk the ricotta, olive oil, sugar, and zest until completely combined.
- Next, add in one egg at a time, and they are completely mixed in.
- In a separate large bowl, whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure clumps are removed.
- Transfer the dry ingredients to your wet ingredients and whisk together until everything is combined.
- Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
- Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.
Notes
- This cake can be prepared up to one day in advance for convenience.
- Store at room temperature covered for up to 3 days, or refrigerate covered for up to 5 days.
- The cake freezes well for up to 3 months; thaw in refrigerator for one day before reheating.
- Let the cake sit at room temperature for 1 hour before serving to enhance flavor.
- Use finely ground almond meal (almond flour) for best texture.
- Decorate with powdered sugar or fresh items like whipped cream, lemon slices, and mint as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 57mg | 19% |
| Sodium | 260mg | 11% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 196IU | 4% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
