baking

ricotta & olive oil cake

Don’t you just think it looks nice when a home has a cake just sitting on the counter waiting to be eaten? That and fresh flowers. I feel like I am winning at life when I have a cake on my counter.

No matter your skill, size of kitchen or fancy equipment – this cake will be delicious. It is one of those counter cakes that isn’t too sweet, requires only one mixing bowl and is ridiculously easy. I also feel like having olive oil in its title makes it feel less guilty but that’s just me!

Whether it be a coffee date, afternoon tea or a Sunday “I feel like baking” mood – this is the one.

Ricotta & olive oil cake
Adapted from Smitten Kitchen

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Ingredients
250g ricotta
80ml olive oil
200g sugar
1tsp lemon zest
2 eggs at room temperature
190g plain flour
2 tsp baking powder
1/2tsp bicarb soda
Pinch of salt

Method
Pre heat your oven to 180 and line your cake tin with baking paper.

In a bowl, mix together the ricotta, olive oil, sugar and zest. Crack the eggs in one at a time mixing well. Once combined, add the dry ingredients to form a smooth batter. Pour into your cake tin and bake for 30 minutes or until your skewer comes out clean.  Leave to cool.

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See all done!

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Now…. should you want a little stickiness with your cake, I have made a coulis to pour over. Combine any fruit you have lying around with 1/2 cup of sugar in a pot and cover with water. Bring to the boil then simmer until you have the consistency you like. I used grapes…

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  1. fussyraich says

    Holly – do you think it would work with stevia? I have quit sugar (well as much as I can) xxx Rachele

    • thewanderingmatilda says

      Hi Rachele! Absolutely. This cake isn’t too sweet so you aren’t missing out on much by substituting. With stevia just be careful of the portions – you only need the smallest amount. Maple syrup or honey would also work although it will shift the flavour slightly. 1/4 cup will do. Good luck!! x