I’m an oil-in-cake kind of person. Not that there’s anything wrong with butter but strictly speaking from a taste (and baker!) prospective an “oil” cake outweighs (in my opinion) to that of the French butter. No clue what I’m talking about? That’s okay too.
All you need to know is this, Nudo makes a great olive oil. Their Lemon Olive Oil is worthy of just about everything baking-wise. A little strong for savory dishes, this olive imparts a tad twinge of lemon to an already succulent cake.
It’s moist, savory, yet sweet and perfect for an afternoon (or even morning) treat. Actually, it’s an any-time treat. Check out the recipe on The Dolce Vita Diaries.
Lemon Ricotta Cake
Unsalted butter – 60g/2.1oz melted or softened
Nudo lemon oil – 120g/4.2oz
Caster sugar – 170g/6oz
Tub of ricotta – 250g/8.8oz
Eggs – 3
Lemons – zest of all three, juice of one
Self-raising flour – 125g/4.4oz (though next time I’m going to try ground almonds instead)
Preheat the oven to 180°C/350°F/GM4. Beat together the butter, oil and sugar – being lazy I always do this with an electric whisk these days and it seems to work fine. Add the yolks of the eggs, then the zest and juice of the lemons and the ricotta, beating them all together. In a separate clean bowl, whisk the egg whites until they are good and stiff (but not so much that they become dry). Carefully fold the egg whites into the main mixture, trying not to lose too much air (that is, don’t overmix), then do the same with the flour and baking powder.
Pour the mixture into a large cake tin – I used a square one but it really doesn’t matter – and bake for about 40 minutes. It goes a lovely golden brown on top.
It’s delicious still warm with a bit of cream and a few raspberries. And equally delicious the next day; if you’re feeling decadent you can even have it as a breakfast cake.
Like what you see? Show them some sugar…