Ingredients
- 3 eggs
- 215g caster sugar
- 80ml extra virgin olive oil
- 200g fresh full-cream ricotta, well drained
- 210g self-raising flour, sifted
- 70g almond meal
- finely grated zest of 2 lemons
- juice of 2 lemons
- 1 tsp vanilla paste or extract (or half a freshly scraped vanilla bean)
- icing sugar, for dusting
Method
Preheat the oven to 170°C (150°C fan-forced). Spray Bundt tin with non stick cooking spray
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest and juice and vanilla.
Pour the batter into the prepared tin and bake for about 30 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely in the tin before turning out onto a plate. Dust with icing sugar and serve
By: Chrissy Rob
