Ricotta And Lemon Olive Oil Cake

Ricotta And Lemon Olive Oil Cake

Prep Time 40 Minutes
Serves 2
Cook Time 40 Minutes
Difficulty Easy

This recipe began with the scant inspiration of a tub of ricotta fast approaching its use by date. I was hit with the urge to make a ricotta cake. Jason, always on the hunt for new Nudo recipes, suggested I also incorporate our lemon oil. I was slightly nervous about what might ensue but the baking gods shone and this really yummy cake – sort of half cake, half cheesecake – is the result. It’s very moist and incredibly moreish and I’m afraid I can’t tell you how well it keeps as I don’t think we’re going to get the chance to find out; I made it at about 11 o’clock last night and it’s already three-quarters gone...


  • Unsalted butter – 60g/2.1oz melted or softened
  • Nudo Lemoni 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)
  • Baking powder - 1 level tsp


Step 1
Preheat the oven to 180°C/350°F/GM4.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
Step 6
It’s delicious still warm with a bit of cream and a few raspberries.