Lemony Olive Oil Ricotta Cake: A Sweet Treat from Atelier Laurel
Dessert · Provencal Recipes · Stephanie Villegas · TasteThis recipe for a delicious lemony olive oil ricotta cake is one of my favourites. The creamy, full-fat ricotta and olive oil keep the cake light, tender, and moist, while the fresh lemon zest adds a gentle citrus aroma that complements its mild sweetness. This dessert is elegant but easy to make. Enjoy it on its own, with honey-roasted pears, fresh berries, or ice cream. It also makes a sumptuous mid-day treat alongside a cup of coffee or tea.
Olive Oil Ricotta Cake
This olive oil ricotta cake is light, fluffy, and easy to make. The olive oil is subtle, creating a wonderfully moist texture with delicate lemon flavour from the fresh zest.
Equipment
- whisk, 12-inch stainless steel
Ingredients
- 1/4 tsp butter for greasing pan
- 250 g Ricotta cheese full fat
- 80 mL olive oil
- 150 g sugar
- 1 lemon zest from whole lemon
- 2 eggs
- 190 g flour T65 type
- 1.5 tsp baking powder
- 0.2 tsp baking soda
- 0.3 tsp salt
- 1 pinch powdered sugar for dusting
Instructions
- Preheat oven to 350 F. Line a 9-inch springform pan with parchment paper. Coat the paper and sides of the pan with butter.
- In a large bowl, mix together the ricotta, olive oil, sugar and lemon zest. Add the eggs one at a time, whisking between to combine.
- Sift the flour, baking powder, baking soda, and salt over the wet ingredients. Mix with a spoon or spatula to combine.
- Pour the batter into the pan and bake for 30 minutes, until golden brown on top. Allow to cool for 10-15 minutes before releasing the springform.
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