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I’m obsessed w/ lemon cake.
(I’m sure you noticed my passion before …)
Each time when I come across a recipe for some lemon cake I think about recreating it in my kitchen. So this time I read about a version w/ olive oil & ricotta.
The result is fabulous: a soft & fluffy cake, lots of lemon flavor & a freshness from the moist consistence.
I stored the cake on my kitchen counter, covered – after about 4-5 days it was as soft & moist as at the beginning. (Afterwards I put it in the fridge: the cake gets more dense … of course.)
Did I adapt the recipe?
Yes – of course. As a rule I always adapt recipes …
… in order to work w/ the ingredients I have in my pantry resp. I can buy in my trusted food store. Or to work w/ my cooking & baking equipment.
I’ve alway a supply of all-purpose flour – that’s why I prefer to bake w/ this type of flour. (I hate leftovers: when working w/ another type of flour usually you get a packet of 1000 g (or at least 500 g – if it’s special!). You never use this up when baking a special cake – so you get a leftover waiting somewhere in your pantry …)
When the recipe says: it’s 270 g ricotta … I can buy a container w/ ricotta à 250 g. So either I reduce my ricotta amount to 250 g or I buy 2 containers resulting in a leftover of 230 g. Make an educated guess.
I also always activate the fan in my oven – because you need less heat & less baking time. (So you save energy!)
So now let’s pay full attention to the cake!
What do we need?
- all-purpose flour & baking powder
- olive oil
- fine sugar
- organic lemons.
The oven: preheat to 160° C fan.
The lemons: grate the zest & press out the juice of one of the lemons.
The loaf tin: line the loaf tin w/ baking parchment.
Then grip your handheld electric mixer & whisk the eggs, the olive oil & the sugar. Add the lemon zest & the lemon juice – & whisk. Add the flour w/ the baking powder – then the ricotta.
Finally pour the mess in the loaf tin & let it bake at 160° C fan for about 45 min. (Make the famous test w/ the wooden pin …)
W/ help of the baking parchment you can lift the cake after about 10 min of cooling down after the oven session.
The cake is simple, but delicious. You may have a slice of cake for breakfast w/ your coffee or in the afternoon w/ your special energy shot of espresso … or a slice of cake after dinner.
- 3 eggs
- 150 g fine sugar
- a pinch of salt
- 100 ml olive oil
- zest of 3 organic lemons
- juice of 1 organic lemon
- 250 g all-purpose flour
- 1 packet baking powder
- 250 g ricotta
- loaf tin (25 cm)
- baking parchment
- electric handheld mixer
- Preheat the oven to 160° C fan.
- Grate the zest of the lemons & press out the juice of 1 lemon. Set aside.
- Line a loaf tin w/ baking parchment.
- Whisk eggs, sugar, salt & olive oil w/ your handheld electric mixer until fluffy.
- Add the lemon mess & mix.
- Combine flour & baking powder. Add & mix.
- Finally add the ricotta & mix.
- Pour the mess into the loaf tin & bake in the preheated oven for 45 min.
- Let the cake cool down for about 10 min; then lift it out of the loaf tin by help of the baking parchment.