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Ricotta and lemon olive oil cake

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...


Recipe

Ingredients

  • 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
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

Method

 

  • Preheat the oven to 180°C/350°F/GM4.
  • 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.
  • 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).
  • 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.
  • 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.
  • It’s delicious still warm with a bit of cream and a few raspberries.