Strawberry Olive Oil Cake with Honeyed Ricotta

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Strawberry Olive Oil Cake with Honeyed Ricotta
Serving Size:12|Prep Time:20minutes|Cook Time:50minutes
Strawberry Olive Oil Cake with Honeyed Ricotta

Ingredients

For the batter
  • 2 cups all-purpose flour or almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1/2 cup olive oil
  • 1 cup milk, whole or 2%
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup strawberries, diced ¼ inch
  • 2 tablespoons sparkling sugar
For the topping
  • 2 cups whole-milk ricotta cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 cups sliced strawberries for top of cake

Directions

Print Recipe
To prepare the batter
  1. Preheat oven to 350 °F. Grease a 10-inch springform pan with olive oil.
  2. In a bowl, whisk the flour, baking powder and salt and set aside.
  3. In a separate bowl, using a handheld or stand mixer with a whip attachment, beat the eggs with the sugar and lemon zest until pale and fluffy, about 5 minutes. With mixer still running, slowly drizzle in the olive oil and beat until incorporated. Reduce the speed to low and add milk, lemon juice and vanilla.
  4. Add the dry ingredients and mix just to combine. Gently add the diced strawberries. Pour batter into the springform pan and sprinkle with sparkling sugar.
  5. Bake 50 minutes, or until a toothpick or knife tip when inserted into the center comes away clean.
  6. Place the pan on a rack to cool for 15 to 30 minutes.
To prepare the topping
  1. In the bowl of a food processor, combine the ricotta cheese, vanilla and honey and process until smooth.
To finish the cake
  1. Remove cake from pan and place on a serving plate.
  2. Top with ricotta cheese. Place the sliced strawberries on top of the ricotta honey mixture, and serve immediately.

Chef's Narrative

This reliable formula produces a terrific alternative to strawberry shortcake. It is quick and easy to make, not overly sweet, and always moist as a result of adding the berries inside and presenting them on top of the cake.

Recipe Substitutions

Whipped cream or topping can be substituted for the ricotta cheese. Any berry will work, leave raspberries and blueberries whole if using.
Nutrition Facts:
Total Calories Per Serving: 370, Total Fat: 17g, Saturated: 5g, Trans Fat: 0g, Sodium: 270mg, Potassium: 180mg, Carbohydrate: 45g, Dietary Fiber: 1g, Protein: 9g
Allergens:
Eggs, Milk, Wheat

Directions

Print Recipe
To prepare the batter
  1. Preheat oven to 350 °F. Grease a 10-inch springform pan with olive oil.
  2. In a bowl, whisk the flour, baking powder and salt and set aside.
  3. In a separate bowl, using a handheld or stand mixer with a whip attachment, beat the eggs with the sugar and lemon zest until pale and fluffy, about 5 minutes. With mixer still running, slowly drizzle in the olive oil and beat until incorporated. Reduce the speed to low and add milk, lemon juice and vanilla.
  4. Add the dry ingredients and mix just to combine. Gently add the diced strawberries. Pour batter into the springform pan and sprinkle with sparkling sugar.
  5. Bake 50 minutes, or until a toothpick or knife tip when inserted into the center comes away clean.
  6. Place the pan on a rack to cool for 15 to 30 minutes.
To prepare the topping
  1. In the bowl of a food processor, combine the ricotta cheese, vanilla and honey and process until smooth.
To finish the cake
  1. Remove cake from pan and place on a serving plate.
  2. Top with ricotta cheese. Place the sliced strawberries on top of the ricotta honey mixture, and serve immediately.

Chef's Narrative

This reliable formula produces a terrific alternative to strawberry shortcake. It is quick and easy to make, not overly sweet, and always moist as a result of adding the berries inside and presenting them on top of the cake.

Recipe Substitutions

Whipped cream or topping can be substituted for the ricotta cheese. Any berry will work, leave raspberries and blueberries whole if using.
Nutrition Facts:
Total Calories Per Serving: 370, Total Fat: 17g, Saturated: 5g, Trans Fat: 0g, Sodium: 270mg, Potassium: 180mg, Carbohydrate: 45g, Dietary Fiber: 1g, Protein: 9g
Allergens:
Eggs, Milk, Wheat

Ingredients

For the batter
  • 2 cups all-purpose flour or almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon lemon zest
  • 1/2 cup olive oil
  • 1 cup milk, whole or 2%
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1 cup strawberries, diced ¼ inch
  • 2 tablespoons sparkling sugar
For the topping
  • 2 cups whole-milk ricotta cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoons honey
  • 2 cups sliced strawberries for top of cake
 

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