Ricotta Olive Oil Cake Recipes

ITALIAN LEMON OLIVE OIL CAKE RECIPE WITH BERRIES + MASCARPONE

Steps:

• Start by adding the blueberries with the lemon juice, vanilla and honey to a small sauce pan. Bring to a simmer and cook for a couple of minutes, just until the blueberries burst. Remove from flame and adjust sweetness to your taste with more honey. Refrigerate until ready to use.
• To make the lemon curd, prepare a double boiler with 2 inches of water in the bottom pan. Bring to gentle simmer.Add the egg yolks, sugar, lemon zest and lemon juice to the top pan. Whisk together over the steam until combined well. Keep whisking for a few minutes until the curd has thickened and coats the back of a spoon. About 5 to 10 minutes or so. Turn off the flame and whisk in the butter until melted. Transfer the curd to a bowl and cover with plastic wrap. Refrigerate until cooled completely. It should be very thick at this point.
• Preheat your oven to 325"F.
• Prepare a 10 inch spring form pan by lightly buttering it with a dab of butter. Place on a baking sheet.
• In the bowl of a mixer add the eggs, lemon zest and sugar and using the whisk attachment beat them together until well combined. A few minutes.
• Pour in the olive oil and continue whisking on medium low speed until all incorporated. Add the ricotta cheese and sea salt and whisk till combined.
• Add the flour, baking powder, baking soda and slowly mix or fold everything together until incorporated.
• Transfer the cake batter into the buttered spring form pan.
• Bake the olive oil cake in the preheated oven for about 45 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
• Transfer the cake to a cooling rack and allow to cool completely.
• Add the egg yolks and sugar to a large mixing bowl. Use a mixer with a whisk attachment to cream the sugars and egg yolks until fluffy and pale in color.
• Add the lemon zest and spoonfuls of the mascarpone cheese until incorporated.
• Using a spatula fold the whipped cream (must be stiff) into the whipped mascarpone cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate until ready to use. It should not be runny, it should be thick and creamy.
• Once cooled off, remove the cake from the spring form pan by releasing the sides first, then remove the bottom.
• Very carefully slice a thin layer off of the top to remove the top crust and expose the inside of the cake.
• Extra carefully slice the cake in half using a serrated knife.
• Place the bottom part on a plate or cake stand.
• Using a small spatula spread the chilled lemon curd on top of the olive oil cake. Spoon half of the mascarpone filling on top, or as much as you feel comfortable working with. If it seems like too much for you, simply save some for later use. Then top it with half of the blueberries from the blueberry sauce and some of the fresh blackberries. Reserve as much of the liquid from the blueberry sauce as possible for the next layer.
• Add the next olive oil cake layer and spoon all the remaining blueberries with the sauce on top. Add the remaining whipped mascarpone (or however much you feel comfortable working with) and with the back of a spoon or spatula rustically spread it over the top. Place the fresh blackberries all over the top, reserving some to decorate the sides of your olive oil cake.
• Garnish your lemon olive oil cake with edible flower blossoms and enjoy chilled.

OLIVE OIL AND RICOTTA POUND CAKE

Steps:

• Whisk together flour, baking powder, and salt in a bowl. Set aside.
• Beat butter, ricotta cheese, sugar, olive oil, orange zest, and vanilla bean with an electric mixer. (There will be some lumps, not to worry.)
• Add dry ingredients and beat until light, about 3 minutes.
• Add eggs one at a time, beating well after each addition.
• Cut the chocolate bar into small chunks. Fold in chocolate. I like to reserve a little to add to the top. I think that it looks pretty.
• Pour batter into two loaf pans, (mine came from Sur la Table) and sprinkle with the reserved chocolate.
• Bake in a preheated 350 degree oven for 40 to 45 minutes. You can make this into 8 mini loaves, or one large loaf. The baking time will differ, so keep your eyes on it.

RICOTTA OLIVE OIL CAKE RECIPE WITH LEMON AND ALMONDS

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.

CRANBERRY BREAD

Steps:

• Preheat the oven to 350°f / 180°c. Grease a loaf pan and line with a parchment sling.
• In a large bowl, combine the sugar and lemon. Rub in with your fingers to help incorporate and release the oils from the lemon zest.
• Add the ricotta, Filippo Berio 100% Italian Olive Oil, eggs, and vanilla, and whisk well to combine.
• In a separate medium bowl, whisk together the flour, almond meal, baking powder, and salt.
• Add the dry ingredients to the bowl and fold in with a spatula to combine. Add the cranberries and fold in until incorporated.
• Transfer the mixture to the prepared loaf pan, and place the loaf pan on a baking sheet. Bake the loaf cake for 1 hour 10 minutes, checking after an hour, until a skewer inserted into the middle of the loaf pan comes out clean. Tent the pan with foil if needed to prevent excessive browning.
• Remove the cake from the oven and allow to cool for 10 minutes in the pan, then use the parchment sling as handles and transfer to a wire rack. Allow to cool completely.
• Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps. You want the mixture to be pretty thick.
• Spread the glaze over the surface of the loaf cake. Leave to sit for 5 minutes then add any toppings such as sanding sugar, if using. Allow to stand to let the glaze sit a little.
• Slice using a sharp bread knife. Store leftovers wrapped or in an airtight container at room temperature.

LIGHTER ORANGE RICOTTA CAKE

Steps:

• Preheat oven to 325 degrees F. Butter a 9-inch baking pan very well (on bottom and both sides generously). Line bottom with round of parchment paper.
• Stir brown sugar and water together to make a thick, pasty slurry, then spread it very thinly and evenly across the bottom of the pan (I used the back of a spoon and kept smoothing the slurry over until it was nice and even).
• Arrange the orange slices on top of the brown sugar coating in bottom of the cake pan.
• In a large mixing bowl, whisk the ricotta, olive oil and vanilla. Add one egg at a time and whisk to combine.
• Sift flour, baking powder and salt directly over the wet ingredients. Whisk or mix using a wooden spoon. Combine the sugar with the zest of two oranges and add that to the mixture. Mix again until batter is well combined (it may look a little thick and grainy. That's fine, but be sure it's well combined)
• Scoop batter into the prepared cake pan. Gently shake to spread evenly.
• Bake in heated oven for 45 minutes or more until a toothpick inserted in the middle of the cake comes out clean (You should begin to check at 40 minutes or so, but this could take 1 hour to bake. You want to make sure the bottom has a nice deep caramel color but does not burn)
• Cool in the pan for 5 minutes or so. Run a thin knife around the corners to loosen the cake, then carefully invert onto serving plate. (Some of the orange slices at the bottom may get stuck in the pan, gently pull them up and arrange them on the cake if needed. But this is why a well-greased pan is important).
• Let cool completely, then cut into slices. Serve as is, or add a dollop of creme fraiche or your favorite ice-cream. Enjoy!

MINI OLIVE OIL AND RICOTTA POUND CAKES WITH CHOCOLATE COVERED ORANGE PEEL

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-cup mini loaf pan with 1 tablespoon of the butter.
• Sift together the flour, baking powder and salt in a medium mixing bowl. Whip together the remaining 1/4 cup butter, the ricotta, sugar, olive oil, orange zest and vanilla bean seeds in a separate large bowl with an electric mixer on low speed. Add the dry ingredients and continue to beat until light and airy, another 3 minutes. Drop the eggs into the mix session one at a time. Drop in the chocolate bits and stir with a spatula until they are evenly spread throughout the batter.
• Pour the batter into the mini loaf pans and bake for 40 to 50 minutes. Insert toothpicks into the pound cakes to see if it pulls out clean.
• Allow the cakes to cool in the pans for about 10 minutes, and then transfer to a wire rack to cool fully.

MINI LEMON RICOTTA OLIVE OIL LOAVES

Steps:

• Preheat the oven to 350 degrees. Grease and flour 9 cavities of a mini loaf pan. Even if the pan is non-stick, it's important to grease and flour the pan. The loaves are so moist and tender that they stick easily. You can also simply line the pan with mini-loaf paper liners.
• Add the flour, cornstarch, baking powder and salt to a bowl and stir with a wire whisk to combine.
• Add the lemon zest, olive oil, and sugar, to a separate bowl and whisk to combine. Add the eggs one at a time, whisking vigorously for 10-20 seconds after each addition.
• Add the ricotta, lemon juice, and vanilla and lemon extracts to a separate bowl and whisk to combine. Add this ricotta mixture in two additions to the olive oil and sugar mixture, alternating with three additions of the flour: flour, ricotta, flour, ricotta, flour. Whisk the batter after each addition just long enough to incorporate the ingredients.
• Distribute the batter between the 9 prepared mini-loaf pan cavities. The batter should come about 3/4 of the way to the top.
• Bake the loaves for 20 minutes, until a toothpick inserted into the center of one of the loaves comes out with crumbs attached, but no evidence of batter.
• Remove from the oven and allow to cool for 2 or 3 minutes in the pan. Carefully flip the pan upside down, allowing the loaves to spill out onto a wire rack. Allow them to cool completely before covering them with glaze.
• Add all the glaze ingredients to a bowl and whisk to combine. Whisk gently at first until all the powdered sugar is moistened, then whisk more vigorously until completely smooth. Keep covered until ready to use.

LEMON RICOTTA CAKE

Steps:

• Preheat your oven to 350. Prep your cake pan well for nonstick. For example, use Parchment Paper and then nonstick .
• In a medium mixing bowl use a whisk or a fork to mix together the flour, baking soda, baking powder, and salt.
• Next, in a large mixing bowl, cream together the olive oil and sugar.
• For the next step, we will add the dry ingredients from the first bowl to the mixing bowl. Do this by adding half of the dry ingredients at a time, stirring between additions. The add the eggs, one at a time and the lemon zest and extract.
• Bake for 40-50 minutes or until a toothpick comes out clean.
• Allow your cake to cool before dusting with sugar or adding another topping or frosting.

ITALIAN LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 325 degrees.
• In a large mixing bowl, add oil, eggs, whole milk, lemon juice, and lemon zest. Cream for 2 minutes. In large bowl, add sugar, flour, baking powder, baking soda, and salt. Stir into egg mixture and fold. Spray two 9-inch or three 8-inch cake pans with nonstick cooking spray. Place batter into baking pans. If using three 8-inch pans, bake for 20-26 minutes or until toothpick comes out clean. If using two 9-inch pans, bake for 30-36 minutes. Cool.

WHIPPED RICOTTA WITH OLIVE OIL AND ROSEMARY

Steps:

• Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.
• Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta.

OLIVE OIL CAKE

Steps:

• Preheat oven to 350F.
• Spray a 11inch bundt pan (preferably a silicone one) with non-stick cooking spray.
• Using a food processor, whip the avocados until they resemble a silky paste.
• In a medium bowl mix dry ingredients: flour, salt and baking powder, set aside.
• Add the avocado paste to the bowl of a stand mixer fitted with the wire whisk, add sugar and mix until well combined. Slowly and one at a time add the eggs, followed by the ricotta cheese, olive oil, lemon juice and lemon zest. Using a spatula scrape the sides of the bowl and mix until well combined.
• Slowly add the ingredients into the mixture, one cup at a time. Mix until blended taking care not to over mix.
• Bake for 70 minutes or 80 minutes, until a toothpick inserted in the middle of the cake comes out clean.
• After 60 minutes of baking, cover the top with aluminum foil and bake for another 10 or 20 minutes. This will protect the cake from burning.
• Remove from the oven and let it cool on a wire rack for about 60 minutes, then turn out the bundt cake onto a cake plate. Store at room temperature in an airtight container or cover with a cake dome. Allow the bundt cake to cool completely before icing.
• Add softened cream cheese and sugar to the bowl of a stand mixer fitted with the wire whisk. Mix until combined and without lumps, add lemon juice, vanilla bean seeds and milk one tablespoon at a time until desired consistency is achieved. Using a spatula scrape the sides of the bowl and mix until well combined.
• Pour the frosting over the chilled bundt cake and serve.

RICOTTA OLIVE OIL CAKE

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.

LEMON RICOTTA & OLIVE OIL POUND CAKE

Steps:

• Preheat the oven to 325F. Using Olive Oil, grease the bottom and sides of a 8 1/2 x 4 1/2 loaf pan, or round bundt pan.
• In a bowl, sift together the flour, baking powder, and salt.
• In the bowl of an electric mixer, combine the egg yolks, granulated sugar, and lemon zest. Beat on medium speed until the mixture thickens, is pale yellow, and forms ribbons when the whisk is lifted for 3-4 minutes. Allow it to sit. Once done, in a separate bowl, beat (or, whisk) the egg white to stiff peaks. Set aside.
• Meanwhile, in another bowl, whisk together 1/3 cup of Olive Oil, milk, ricotta cheese, and lemon juice. Slowly drizzle in the oil mixture with the mixture that is in the electric mixer (with the machine running). Reduce the speed to low, add the flour mixture, and mix just to combine. Drizzle in remaining 1/4 cup of Olive Oil, and mix to combine. Remove the mixing bowl from the stand mixer and fold in the stiff egg whites.
• Pour the batter into the prepared an 8 1/2 x 4 1/2 baking pan, or bundt pan. Bake, rotating the pan once after 25 minutes, until the top of the cake is golden, the center bounces back when touched, and a cake tester inserted in the center comes out clean (about 45 minutes). Unmold the cake from the pan and let it cool completely on a wire rack.
• While still warm, prepare the glaze. Combine the lemon juice with 1 Tbsp. of Olive Oil, lemon zest, salt, and powdered sugar until completely combined, without lumps. You may need to adjust the consistency a bit to your liking. (I like it kind of thick.) Pour over the pound cake and let it dry. (at least a 1/2 hour if you want it dry and not too tacky to the touch)

CITRUS OLIVE OIL CAKE

Steps:

• Preheat the oven to 350 degrees F. Prepare one 8-inch cake pans with spray, parchment paper and spray again. Set aside.
• In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
• Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the lemon and orange zests.
• Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
• With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
• Pour cake batter into pan and bake for 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
• Let cool in pan for about 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.
• Serve with homemade whipped cream.

STRAWBERRY OLIVE OIL CAKE WITH HONEYED RICOTTA

Steps:

• Preheat oven to 350 °F. Grease a 10-inch springform pan with olive oil.
• In a bowl, whisk the flour, baking powder and salt and set aside.
• In a separate bowl, using a handheld or stand mixer with a whip attachment, beat the eggs with the sugar and lemon zest until pale and fluffy, about 5 minutes. With mixer still running, slowly drizzle in the olive oil and beat until incorporated. Reduce the speed to low and add milk, lemon juice and vanilla.
• Add the dry ingredients and mix just to combine. Gently add the diced strawberries. Pour batter into the springform pan and sprinkle with sparkling sugar.
• Bake 50 minutes, or until a toothpick or knife tip when inserted into the center comes away clean.
• Place the pan on a rack to cool for 15 to 30 minutes.
• In the bowl of a food processor, combine the ricotta cheese, vanilla and honey and process until smooth.
• Remove cake from pan and place on a serving plate.
• Top with ricotta cheese. Place the sliced strawberries on top of the ricotta honey mixture, and serve immediately.