Honey Lemon Ricotta EVOO Teacakes

  • Preparation: 20min
  • Cooking Time: 15-18min
  • Serves: 48 Mini Teacakes


Dry Ingredients

– 280g Plain Flour
– 2 teaspoon Baking Powder (15g)
– 1/4 teaspoon bi-Carbonate of Soda
– 1/4 teaspoon Sea Salt

Wet Ingredients

– 225g Honey
– 2 large Eggs plus 1 Egg Yolk
– 1 tablespoon Vanilla Extract
– 130g Ricotta
– 180g Greek yogurt
– 100ml Leccino EVOO
– Finely grated rind of 1 Meyer Lemon


Step 1

Preheat oven to 150°C Fan forced. Grease 2x 24 mini muffin pan or 2 mini cakelet pan.

Step 2

Into a bowl, mix the plain flour, baking powder, bi-carbonate of soda and sea salt together.

Step 3

In a stand mixer fitted with paddle attachment, whisk the eggs, grated lemon rind and honey until light and fluffy (1 minute). Add in EVOO and vanilla extract. Followed by ricotta and Greek yogurt.

Step 4

Fold in the flour mixture.

Step 5

Spoon the batter into the prepared pans.

Step 6

Bake for 15-18 minutes until when tested with a cake tester, it pulls out clean. Cool the cake for 10 minutes in the pan. Remove and serve.