Cake with Ricotta, Almonds, and Olive Oil

Dont worry about the cake not turning out well. The preparation is so simple that its hard to go wrong. Just be careful not to burn the almond slices during baking, so you can cover the baking pan with parchment paper or aluminum foil 10 to 15 minutes before the end of baking.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 130 g Cheese, ricotta

  • 40 ml Oil, olive

  • 100 g Sugar, white

  • 1 piece Egg, fresh

  • 0.5 teaspoons Lemon zest, fresh

  • 100 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 0.25 teaspoons Baking powder

  • 1 pinch Salt, table

  • 0.5 handful Nuts, almonds

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake pan (20 cm in diameter) well with butter.

  2. In a bowl, mix ricotta, eggs, olive oil, sugar, and lemon zest with a hand whisk. Mix until the ingredients are well combined and you get a uniform mixture.

  3. Sift flour, salt, baking powder, and baking soda into the mixture. Gently and slowly mix the ingredients to get a uniform batter.

  4. Pour the batter into the pan and spread it evenly with the back of a spoon, smoothing the top. Sprinkle almond slices over the batter, then place the pan in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

  5. Let the baked cake cool in the pan for 10 minutes, then carefully remove it from the pan and place it on a nice plate or tray. Let it cool completely. Before slicing, you can sprinkle it with powdered sugar if desired.

Nutrition Information (Per 100g)

  • Calories: 265.17 kcal
  • Fat: 5.16 g
    • Saturated Fat: 2.95 g
  • Carbohydrates: 43.95 g
    • Sugars: 24.31 g
  • Protein: 7.86 g
  • Fiber: 0.49 g

Advice

Ricotta can be replaced with sweet milk curd, also known as albumin, mountain, cheese, or sweet curd.