Almond, Ricotta, Olive Oil and Lemon Drizzle Cake
This almond, ricotta, olive oil and lemon drizzle cake is a recipe fit for any occasion—from breakfast to dessert—and is ready in just an hour.
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Cooking tools:
- Blender
- Pastry brush
- Microplane
- Cake pan
- Skewer
- Whisk
- Mixing bowl
- Saucepan
- Oven
- Stove
- Serving platter
- Measuring cup
- Spoon
Ingredients
- Cake
- Melted butter, as needed for greasing
- 9 ounces (250g) ricotta
- Scant 1 cup (200ml/7 ounces) olive oil
- 1 cup (100g) ground almonds
- 1¼ cups (150g) 00 or all-purpose flour
- 2 teaspoons baking powder
- ¾ cup plus 2 tablespoons (200g) granulated sugar
- Pinch of fine sea salt
- 4 large eggs
- Zest of 3 small lemons or 2 large (reserve the juice for the syrup, below)
- Syrup
- ⅓ cup (70g) granulated sugar
- Juice of 3 small lemons (or 2 large)
- Glaze (optional)
- 2 cups (250g) confectioners’ sugar
- 2 to 3 tablespoons (30 to 40ml) fresh lemon juice
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