Ricotta Olive Oil Cake Recipe with Lemon and Almonds

While this Ricotta olive oil Cake Recipe with Lemon and Almonds would possibly sound a little bit peculiar as a result of using olive oil, let me ease your rigidity as a result of this cake is admittedly superb. The olive oil style is extremely delicate and supplies fats to the cake alongside with scrumptious lemon and almond flavors!

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Ricotta olive oil Cake Recipe with Lemon and Almonds

Prep Time quarter-hour
Cook Time 50 mins
Total Time 1 hour 5 mins
Servings 1 cake
Author Chef Billy Parisi


1 ½ cups of ricotta
2/3 cup of olive oil
1 ½ cups of sugar
zest of one lemon
3 eggs
1 ½ cups ap flour
3/4 cup of almond meal
1 tbl baking powder
1/3 tsp soda
¾ salt


1. Preheat oven to 350°.
In a big blending bowl whisk the ricotta, olive oil, sugar, and zest till utterly mixed.
2. Next, upload in a single egg at a time and they’re utterly jumbled in.
3. In a separate massive bowl whisk in combination the flour, almond meal baking powder, baking soda, and salt till mixed. Whisk neatly to verify and clumps are got rid of.
4. Transfer the dry elements into your rainy elements and whisk in combination simply till the entirety is mixed.
5. Pour the batter right into a 9″ spring shape pan and bake for 60-70 mins or till browned on best and company within the middle.
6. Place the cake onto a cooling rack and let it cool to room temperature earlier than adorning and serving.

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35 thoughts on “Ricotta Olive Oil Cake Recipe with Lemon and Almonds”

  1. I've baked this a couple times and tasts amazing but it always sinks in the middle and becomes quite dense. I've made sure i use fresh baking powder and dont over mix the eggs. Any ideas?

  2. Billy, did you use "regular" olive oil or extra virgin? And also, I have some preserved lemons that I made a few weeks ago. Could I use the zest from one of them if I make sure to rinse out all the salt I preserved it with, or should I just use zest from a fresh lemon? Thanks. (I also posed this question on Facebook just now just in case you see this question asked twice!)

  3. BILLY,
    1ST TIME VIEWER, but have really become an almost daily baker thru covid 19, making close to 30 new recipes using all the summer fruit, and now actually searching for a new banana recipe, as after 20yr., am so tired of the one i have, enuf though its loved by many friend! big fan of both ricotta and olive oil, having lived in Spain, and spent a lot of wonderful time in Italy more recently!! made a marvelous b'berry ricotta with hazelnuts that was probably my biggest, challenging success, and another b'berry, lemon ricotta cake that everyone adored!! so, i will try your recipe, but if i didn't want to use almond meal, what other options do i have, please?? i'll be making my own almond milk soon, so may i use the meal that left in this recipe?? thx much, :): kelli

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