This recipe reminds of my mother. She always makes it. I think this is great for any time of the day but I personally love eating this cake for breakfast with a cup of coffee.

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Total Time: 1 hour 5 min                            Prep Time: 15 mins                            Cook Time: 50 mins

Equipment Needed: 2 Large mixing bowls, 9” springform pan

Ingredients: 

1 ½ cup of ricotta

⅔ cup of olive oil 

1 ½ cup of sugar

1 lemon; zest 

3 eggs

1 ½ cup all purpose flour

¾ cup almond meal 

1 tbl baking powder

⅓ tsp. baking soda

¾ salt

powdered sugar

Instructions:

Start off by preheating the oven to 350 degrees

In a large mixing bowl whisk ricotta, olive oil, sugar, and lemon zest until completely combined.

Next, add in one egg at a time and they are completely mixed in.

In a separate large bowl whisk together the flour, almond meal, baking powder, baking soda, and salt until combined and ensure that all clumps are removed. 

Transfer the dry ingredients into your wet ingredients and whisk together just until everything is combined. 

Pour batter into a 9” springform pan and bake for 60-70 minutes or until browned on top and firm in the center. 

Place the cake onto a cooling rack and let cool to room temperature before decorating with powdered sugar and serve. 

Enjoy!

Recipe from ruccellooliveoil.com