Moist and light, this delicate cake is the perfect morning tea
Dessert
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
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