Ricotta & Olive Oil Cake


  • 4 eggs - separated
  • 1/2 cup honey
  • 1 vanilla bean
  • 1/4 tsp salt
  • 250 gms almond flour
  • 1tsp lemon zest
  • 1 tbsp - lime juice
  • 1/2 tsp cream of tartare
  • 1/3 cup slivered almonds for topping


  1. Preheat the oven to 160 degrees C. Grease a 9-inch round spring form pan

  2. To a stand mixer or a bowl using a handheld mixer, add the olive oil , ricotta, egg yolks, fresh vanilla, honey and salt. Blend until combined

  3. Next add the almond flour and lemon juice, zest and blend again until incorporated. Set aside

  4. Add your egg whites to a clean mixing bowl with the cream of Tartare . Whip egg whites until stiff peaks form

  5. Fold half of the egg whites into the almond mixture, then once combined fold in the remaining

  6. Pour the batter into the pan and sprinkle with slivered almonds

  7. Bake for 40-45 minutes until the edges are golden and a toothpick in the center comes out clean. Cool 10 minutes then use a butter knife to lossen edges before removing sides of spring form pan. Allow to cool completely before slicing

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