Ingredients
- 1½ cups full-fat ricotta cheese
- ⅔ cup virgin olive oil
- 1½ cups granulated sugar
- Finely grated zest of 1 lemon
- 3 large eggs
- 1½ cups all-purpose flour
- ¾ cup finely ground almond meal
- 1 tablespoon baking powder
- ⅓ teaspoon baking soda
- ¾ teaspoon sea salt
- Butter or nonstick spray for the pan
Instructions
1
Heat the oven to 350°F (175°C). Grease a 9-inch springform pan; optionally line the bottom with a round of parchment paper.
2
In a large mixing bowl, whisk together the ricotta, olive oil, sugar, and lemon zest until completely combined.
3
Add the eggs one at a time, whisking until each egg is fully incorporated before adding the next.
4
In a separate large bowl, whisk together the all-purpose flour, almond meal, baking powder, baking soda, and salt. Whisk thoroughly to remove any clumps.
5
Add the dry ingredients to the ricotta mixture and whisk just until the batter is smooth and evenly combined.
6
Pour the batter into the prepared springform pan. Bake for 60–70 minutes, until deeply golden on top and firm in the center.
7
Transfer the pan to a wire rack and let the cake cool to room temperature before removing it from the pan, decorating, and serving.
💡 Cook's Tips
- Use full-fat ricotta: A good-quality ricotta gives the cake its signature tenderness and moisture.
- Choose virgin olive oil: Extra-virgin oil can taste too assertive here; a milder olive oil keeps the flavor balanced.
- Use finely ground almonds: Fine almond meal or almond flour blends smoothly into the crumb.
- Optional flavor: Add 2 teaspoons vanilla extract or the juice of 1 lemon to the wet ingredients for a stronger flavor.
- Decorating ideas: Dust with powdered sugar, or top with whipped cream, lemon slices, fresh mint, or berries.
- Storage: Keep covered at room temperature for 3 days, refrigerated for 5 days, or frozen for up to 3 months.
Dessert
Italian
Cake