Berry Ricotta EVOO Cake

  • Preparation: 8 - 10min
  • Cooking Time: 15min
  • Serves: 35 - 45


Dry Ingredients:

– 180g Plain Flour
– 200g Caster Sugar
– 2 teaspoon Baking Powder (15g)
– 3/4 teaspoon Sea Salt

Wet Ingredients:

– 3 large Eggs
– 1 tablespoon Vanilla Extract
– 275g Ricotta
– 100ml Leccino EVOO

– 125g raspberry (or blueberries/strawberry – berry optional)


Step 1

Preheat oven to 150°C Fan forced. Grease a round 23 cm diameter cake pan.

Step 2

Into a bowl, mix the plain flour, baking powder, sugar and sea salt together.

Step 3

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.

Step 4

Fold in the flour mixture and berries.

Step 5

Spoon the batter into the prepared pan.

Step 6

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.