Ricotta Olive Oil Cake Recipes
RICOTTA OLIVE OIL CAKE RECIPE WITH LEMON AND ALMONDS
While this Ricotta Olive Oil Cake Recipe with Lemon and Almonds may sound a little odd because of the use of olive oil, let me ease your tension because this cake is absolutely amazing. The olive oil taste is incredibly subtle and provides fat to the cake along with delicious lemon and almond flavors!
Provided by Chef Billy Parisi
Categories Dessert
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In a large mixing bowl whisk the ricotta, olive oil, sugar, and zest until completely combined.
- Next, add in one egg at a time and they are completely mixed in.
- In a separate large bowl whisk together the flour, almond meal baking powder, baking soda, and salt until combined. Whisk well to ensure and clumps are removed.
- Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined.
- Pour the batter into a 9" spring form pan and bake for 60-70 minutes or until browned on top and firm in the center.
- Place the cake onto a cooling rack and let it cool to room temperature before decorating and serving.
Nutrition Facts : Calories 4056 kcal, Carbohydrate 384 g, Protein 84 g, Fat 253 g, SaturatedFat 59 g, Cholesterol 679 mg, Sodium 1225 mg, Fiber 11 g, Sugar 308 g, ServingSize 1 serving
RICOTTA OLIVE OIL CAKE
Enjoy this easy-to-make Ricotta Olive Oil Cake tonight! Put together a riff on a classic Italian dessert in 15 minutes with our recipe for Ricotta Olive Oil Cake. This rich pound cake is made with ricotta cheese and lemon zest.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Combine flour and baking powder. Beat all remaining ingredients except eggs in large bowl with mixer until blended.
- Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour mixture until well blended.
- Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove cake from pan to wire rack; cool completely.
Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
ONE-BOWL RICOTTA OLIVE OIL POUND CAKE
This easy one-bowl cake recipe from Melissa Clark makes a gorgeous golden-topped cake with a moist crumb that's deeply imbued with orange zest and olive oil.
Provided by Melissa Clark
Yield Serves 8
Number Of Ingredients 11
Steps:
- Heat the oven to 350ºF. Lightly grease a 9×5" loaf pan or a 10-12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2" of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
- In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
- Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50-65 minutes for the loaf pan, 40-55 minutes for the Bundt, rotating the pan halfway through baking.
- Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.
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