ricotta and citrus olive oil cake
A multi-tasking cake recipe using Zejd’s extra virgin olive oil with ricotta and citrus zest comes in handy especially when it’s so easily made. In January we’ve made it with Seville orange zest for extra sharpness accompanied by poached rhubarb. Ring in the changes in the summer using lemon zest instead, alongside a plate of strawberries or raspberries.
Zejd’s extra virgin olive oil emulsifies easily, so there’s no need for a food mixer and its mild flavour complements the citrus. Not only can you vary your choice of citrus, but equally if there’s no ricotta in your fridge, thick greek-style yoghurt gives a deliciously moist and easily baked cake. The addition of orange blossom water, so popular in Lebanese desserts, is a nice reminder that these fragrant flowers are harvested in Lebanon, as well as the oranges, to be made into the floral distillation in April.
As a centre piece for your table, a bowl of shocking pink rhubarb gently poached in syrup from a jar of ginger and the juice of a blood orange adds colour and acidity. In the summer the red sweetness of strawberries or raspberries are similarly tempting. With a bowl of crème fraîche, the ricotta and citrus olive oil cake is a pudding with style. Any leftovers would keep a cup of olive leaf infusion company in the afternoon and sit happily on a brunch table too.
using EVOO or olive oil?
A question which often comes up at the markets we go to. Tim Spector’s book Food for Life has a chart at the back of the book referring to the “stability” of the oils in cooking. Spector recommends using extra virgin olive oil for “cooking, baking and frying, even at high temperatures” not only because it retains its anti-oxidant properties but also because of its high polyphenol content. EVOO has double the quantity of polyphenols per 100g than olive oil. While some have a rasping after-taste, the mildly peppery taste of Zejd’s EVOO doesn’t interfere with the flavour of the citrus. Even though Rachel Roddy suggests using olive oil, we believe Zejd’s EVOO makes for a more delicious cake and helps you pack in the polyphenols!
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/greek-style yoghurt
4 large eggs
zest of 2 citrus fruit of your choosing – Seville oranges, lemons, blood oranges, unwaxed (grated zest only)
2 tsp Lebanese orange blossom water (optional)
method
- 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.
- Sieve the flour with the baking powder into a large bowl and the sugar. Mix well to combine.
- In another bowl whisk the ricotta or yoghurt with the extra virgin olive oil, then add the eggs one by one, beating between each addition, until smooth.
- Add the ricotta mixture to the flour and whisk until you have a thick batter. Then add the citrus zest and mix. Stir in the orange blossom water if using, and then pour into the prepared tin.
- Bake for 35-40 min if you’re using 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 and dust with icing sugar on top.
Serve with poached rhubarb or a bowl of strawberries and crème fraîche.
Our thanks to Rachel Roddy for allowing us to reproduce this adapted version of her recipe from Five Quarters.