Strawberry Olive Oil Cake With Honeyed Ricotta Recipes

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.

ONE-BOWL RICOTTA OLIVE OIL POUND CAKE

Steps:

• Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
• In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
• Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
• Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.