Berry Ricotta EVOO Cake
- Preparation: 8 - 10min
- Cooking Time: 15min
- Serves: 35 - 45
– 180g Plain Flour
– 200g Caster Sugar
– 2 teaspoon Baking Powder (15g)
– 3/4 teaspoon Sea Salt
– 3 large Eggs
– 1 tablespoon Vanilla Extract
– 275g Ricotta
– 100ml Leccino EVOO
– 125g raspberry (or blueberries/strawberry – berry optional)
Preheat oven to 150°C Fan forced. Grease a round 23 cm diameter cake pan.
Into a bowl, mix the plain flour, baking powder, sugar and sea salt together.
In a stand mixer fitted with paddle attachment, whisk the eggs and ricotta until light and fluffy (1 minute). Add in EVOO and vanilla extract.
Fold in the flour mixture and berries.
Spoon the batter into the prepared pan.
Bake for 35-45 minutes, until when tested with a cake tester, it pulls out clean. Cool the cake for 20 minutes in the pan. Remove and serve. Enjoy.