ricotta and citrus olive oil cake

ricotta and citrus olive oil cake

A multi-tasking cake recipe using Zejd’s extra virgin olive oil for something sweet. Rachel Roddy’s deliciously citrusy ricotta and olive oil cake has many uses in the kitchen over a weekend. Served with early seasonal poached rhubarb and crème fraiche it’s a pudding.  If there are any leftovers, it might last long enough to keep a cup of tea company in the afternoon. A slice or two wouldn’t go amiss on a brunch table, to add a touch of sweetness. A multi tasking cake is always good news!

While Rachel Roddy used lemons, as we made it in January, we decided to make the most of the Seville oranges, since they’re around for such a short time in the UK. Two was ample, and although quite sharp, the sweetness of the poached rhubarb and the creme fraiche were the perfect companions. Real ricotta is hard to find, but if you do, you’ll notice that it has more structure and life, which adds to your cake. Use whatever you can find, it’s a cake worth making!

makes 12 slices

ingredients

200ml Zejd extra virgin olive oil, plus extra for greasing
250g plain flour, plus extra for dusting
1 tsp baking powder, heaped (7g)
150g golden caster sugar
250g ricotta
4 large eggs
2 Seville oranges or lemons, unwaxed, grated zest

method

  1. Preheat the oven to 180 degrees/160 fan/ gas mark 4, grease and flour a ring or bundt tin 23cm in diameter, or a loaf tin.
  2. Mix the flour, baking powder and sugar together in a large bowl.
  3. In another bowl whisk the ricotta with the extra virgin olive oil, then add the eggs one by one, beating between each addition, until smooth.
  4. Add the ricotta mixture to the flour and whisk until you have a thick batter. Then add the citrus zest and stir.  Pour into the prepared tin.
  5. Bake for 30-40 min for a ring tin, 40-50 min for a loaf tin until the cake is golden. To test, try inserting a strand of spaghetti as Rachel Roddy says, which should come out clean when ready.  When cool, turn the cake out on to a plate.

Serve with poached rhubarb and creme fraiche.

Our thanks to Rachel Roddy for allowing us to reproduce this adapted from her cookbook Five Quarters.

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