Ricotta, Limoncello, Almond, and Olive Oil Cake
This year World Olive Tree Day and National Cake Day both fall on November 26, so I thought I’d take the opportunity to share one of my favorite cake recipes that I presented along with my latest release, Olive Oil For Dummies, co-written with Dr. Simon Poole.
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Ricotta, Limoncello, Almond, and Olive Oil Cake
Recipe adapted from Olive Oil For Dummies
This is a delightful cake to serve at breakfast, brunch, teatime, or for dessert. I recommend making 2 at a time and freezing the second to enjoy at another time.
Prep time: 10 Min Cook time: 45 Min Yield: 9 Servings
INGREDIENTS
½ cup plus 1 teaspoon LEYA Ismailia, Amy Riolo Selections, or other good-quality extra virgin olive oil
½ cup sliced almonds
2 eggs, separated
1⁄3 cup limoncello (or orange juice, if preferred)
2 teaspoons grated lemon zest, (or orange zest, if preferred)
1 cup sugar
2 teaspoons pure vanilla extract
1 teaspoon almond extract
2 1⁄3 cups almond flour
1 teaspoon baking powder
½ teaspoon unrefined sea salt or salt
½ cup whole milk ricotta
2 tablespoons confectioners’ sugar, to serve
DIRECTIONS
1. Preheat the oven to 350 degrees. Grease (with 1 teaspoon extra virgin olive oil) and flour a 9-inch springform pan. Line with parchment paper. Brush the parchment paper with olive oil and sprinkle with sliced almonds.
2. In the bowl of a standing mixer or in a large metal bowl using a hand mixer, beat the egg whites until stiff peaks form. Set aside.
3. In a separate bowl, combine the limoncello, lemon zest, remaining olive oil, egg yolks, sugar, vanilla, and almond extract.
4. In a large bowl, sift together the baking powder, salt, and almond flour. Stir in the limoncello mixture, and fold in the ricotta. Fold in the egg whites. Pour the batter into the prepared pan and smooth out the top with a spatula. Bake until a toothpick inserted into the middle comes out clean and the cake begins to pull away from the sides of the pan, 40-45 minutes. Cool completely. Invert the cake onto a platter and release the sides of the pan. Remove the parchment paper, sprinkle with confectioners’ sugar, and serve.
NOTE: LEYA extra virgin olive oil is pressed from olives harvested from the fertile soil of Ismailia alongside Egypt&Mediterranean Coast, where olive oil has been produced for 8,000 years. The olive oil derived from the koroneiki olives is full-bodied, aromatic, and intensely flavored. If you substitute another olive oil, make sure you like the taste before adding it to the recipe. If you’d like to pair this dessert with wine, look for Greco di Bianco passito or similar.