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

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.
For the batter
  • 2cupsall-purpose flour or almond flour
  • 1teaspoonbaking powder
  • 1teaspoonkosher salt
  • 3large eggs
  • 1cupsugar
  • 1tablespoonlemon zest
  • 1/2cupolive oil
  • 1cupmilk, whole or 2%
  • 2tablespoonsfresh lemon juice
  • 2teaspoonsvanilla extract
  • 1cupstrawberries, diced ¼ inch
  • 2tablespoonssparkling sugar
For the topping
  • 2cupswhole-milk ricotta cheese
  • 1teaspoonvanilla extract
  • 2tablespoonshoney
  • 2 cupssliced strawberries for top of cake

AllergensEggs, Milk, Wheat