This incredibly moist and flavorful Ricotta Olive Oil Cake Recipe loaded with lemon and almonds will quickly become your favorite.
Prep Time: 15minutes
Cook Time: 1hour10minutes
Total Time: 1hour5minutes
1 ½cupsof ricotta
2/3cupof olive oil
1 ½cupsof sugar
zest of 1 lemon
1 ½cupsap flour
3/4cupof almond meal
1tbl baking powder
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.
Make-Ahead: You can make this cake up to 1 day ahead of time.How to Store: Cover and keep at room temperature for up to 3 days. Place it in the refrigerator and cover for up to 5 days. You can freeze this covered for up to 3 months and thaw it in the refrigerator for 1 day before reheating.How to Serve: Pull the cake out and let it sit for 1 hour at room temperature before serving.Use finely ground almond flour. This is also known as almond meal.There are a few ways that you can finish off this cake. You can do it by simply sprinkling on some powdered sugar, or you can decorate it with some whipped cream, lemon slices, and fresh mint.