Lemon, Olive Oil & Ricotta Cake - Filippo Berio
A moist, tender lemon and ricotta cake made with extra virgin olive oil instead of butter. Perfectly balanced and served with optional mascarpone. Serves 8.
Ingredients
- 3 eggs
- 200g caster sugar
- 4 tbsp Filippo Berio Extra Virgin Olive Oil
- 170g fresh full-cream ricotta, well drained
- 210g self-raising flour, sifted
- 70g almond meal
- Zest of 2 lemons, finely grated
- Juice of 1 lemon
- 1 tsp vanilla paste or extract
- 1 tbsp Amaretto (optional)
- Icing sugar, for dusting
- Mascarpone to serve (optional)
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