Berry Ricotta EVOO Cake
- Preparation: 8 - 10min
- Cooking Time: 15min
- Serves: 35 - 45
INGREDIENTS
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)
METHOD
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.
