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
80ml olive oil
1tsp lemon zest
2 eggs at room temperature
190g plain flour
2 tsp baking powder
1/2tsp bicarb soda
Pinch of salt
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.
See all done!
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…