Strawberry Olive Oil Cake With Honeyed Ricotta Recipes

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STRAWBERRY OLIVE OIL CAKE WITH HONEYED RICOTTA



Strawberry Olive Oil Cake with Honeyed Ricotta image

Provided by Niki

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour or almond flour
1 teaspoon baking powder
1 teaspoon kosher salt
3 large eggs
1 cup sugar
1 tablespoon lemon zest
1/2 cup olive oil
1 cup milk, whole or 2%
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup strawberries, diced ¼ inch
2 tablespoons sparkling sugar
2 cups whole-milk ricotta cheese
1 teaspoon vanilla extract
2 tablespoons honey
2 cups sliced strawberries for top of cake

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.

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