OLIVE OIL RICOTTA CORN CAKE

Notes: Sometimes simplicity leads to the most delectable results. My recipe for olive oil cake (with ricotta and corn meal) is deceptively simple and fast, but change any one thing and it falls apart. To get a super tender result cake flour must be used. I’ve tried AP flour and it becomes much more dense. The bit of lemon juice and lemon zest added do not impart a lemony flavor, they just brighten imperceptibly and are necessary to get the tender crumb that results. Additionally, use a really good extra virgin olive oil, one that you would use to dress salad or dip bread in, and use a full fat ricotta. My final note is a recommendation to use a springform pan. If you use a regular cake pan then oil the sides really well, but you still might risk a little sticking. This cake is very delicate so you don’t want the gorgeous brown perimeter to break off in patches as you remove the cake. And on that note, let the cake mostly cool before attempting to remove it from the pan.

I’ll be making this one again and again. As usual, ingredients listed in grams were weighed and the cup measurements are approximations.

Prep time: 25 mins, Bake time: 30 mins, Total time: 55mins

A slice of olive oil heaven with a dollop of mascarpone and a drizzle of honey.

Special Equipment:

• 10 inch springform pan (recommended). You could also use a 10 inch cake pan, but oil the sides really well.

  This spring form pan is cost effective and performs well: Hiware 10 Inch Non-stick Springform Pan with Removable Bottom/Leakproof Cheesecake Pan

• Stand mixer (preferred), but you could also use a hand electric mixer.

Ingredients:

• 200 g (1 cup) granulated sugar

• 2 large eggs, room temp

• 260 g full fat ricotta

• 150 g (175 mL) good olive oil

• 1 tsp orange blossom water (optional)

• 1 tbsp lemon juice

• lemon zest, one lemon

• 2 tsp vanilla bean paste

• 150 g (1 cup) cake flour

• 65 g (1/2 cup) yellow corn meal

• 1/2 tsp baking soda

• 1 tsp salt (I used pink Himalayan)

• Powdered sugar, for dusting

• Optional fresh berries, mascarpone, and honey for topping

Directions:

1. Preheat oven to 325 F, and place a rack in the middle.

2. Fit a 10 inch springform pan with parchment paper and oil the base and sides.

3. In the bowl of a stand mixer fitted with a whisk attachment add the sugar, eggs, lemon juice, lemon zest, orange blossom water, vanilla bean paste, and beat for 2-3 mins on medium-high speed.

4. Add the ricotta and olive oil and whisk on medium speed for another 2 mins.

5. Add the corn meal and whisk in. Then sift in the cake flour, salt, and baking soda and whisk in until just incorporated. Use a spatula to mix in any remaining streaks by hand.

6. Pour batter into springform pan and bake for 30 mins. At 30 mins check the doneness with a cake tester or toothpick and bake for another few mins as needed.

7. Let the cake cool in the pan until just barely warm to the touch and  then you can remove it.

8. Dust powdered sugar over the top and decorate with optional berries as you wish.

9. Optionally serve slices with a dollop of soft mascarpone cheese and a drizzle of honey.