One Bowl Ricotta Olive Oil Pound Cake Recipes

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RICOTTA OLIVE OIL CAKE RECIPE WITH LEMON AND ALMONDS



Ricotta Olive Oil Cake Recipe with Lemon and Almonds image

While this Ricotta Olive Oil Cake Recipe with Lemon and Almonds may sound a little odd because of the use of olive oil, let me ease your tension because this cake is absolutely amazing. The olive oil taste is incredibly subtle and provides fat to the cake along with delicious lemon and almond flavors!

Provided by Chef Billy Parisi

Categories     Dessert

Time 1h5m

Number Of Ingredients 10

1 ½ cups of ricotta
2/3 cup of olive oil
1 ½ cups of sugar
zest of 1 lemon
3 eggs
1 ½ cups ap flour
3/4 cup of almond meal
1 tbl baking powder
1/3 tsp soda
¾ salt

Steps:

  • Preheat 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 and clumps are removed.
  • Transfer the dry ingredients into your wet ingredients and whisk together just 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.

Nutrition Facts : Calories 4056 kcal, Carbohydrate 384 g, Protein 84 g, Fat 253 g, SaturatedFat 59 g, Cholesterol 679 mg, Sodium 1225 mg, Fiber 11 g, Sugar 308 g, ServingSize 1 serving

RICOTTA OLIVE OIL CAKE



Ricotta Olive Oil Cake image

Enjoy this easy-to-make Ricotta Olive Oil Cake tonight! Put together a riff on a classic Italian dessert in 15 minutes with our recipe for Ricotta Olive Oil Cake. This rich pound cake is made with ricotta cheese and lemon zest.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 16 servings

Number Of Ingredients 8

2 cups flour
1-1/2 tsp. baking powder
1 cup POLLY-O Original Ricotta Cheese
1-1/2 cups sugar
3/4 cup extra virgin olive oil
1 Tbsp. lemon zest
1 tsp. vanilla
4 eggs

Steps:

  • Heat oven to 325°F.
  • Combine flour and baking powder. Beat all remaining ingredients except eggs in large bowl with mixer until blended.
  • Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour mixture until well blended.
  • Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove cake from pan to wire rack; cool completely.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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