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Citrus Ricotta Cake with Roasted Pears Atelier Laurel in Provence

Olive Oil Ricotta Cake

Stephanie Villegas
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting/Cooling 15 minutes
Total Time 55 minutes
Course Dessert
Cuisine French, Italian, Mediterranean
Servings 8 people

Equipment

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.
Keyword Cakes, Citrus, Lemon, Olive Oil, Ricotta
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