Ricotta and Olive Oil Cake
Ingredients
- 1/2 cup extra virgin olive oil
- 1 cup ricotta cheese
- 4 eggs, separated
- 1 teaspoon almond extract
- 1/2 cup honey
- 1 vanilla bean
- 1/4 teaspoon salt
- 250 grams almond flour
- 1 teaspoon lemon zest
- 1 tablespoon lime juice
- 1/2 teaspoon cream of tartar
Topping
- 1/3 cup slivered almonds
Preparation
Preheat the oven to 160 degrees C. Grease a 9-inch round spring form pan.
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.
Next add the almond flour and lemon juice, zest and blend again until incorporated. Set aside.
Add your egg whites to a clean mixing bowl with the cream of tartar. Whip egg whites until stiff peaks form.
Fold half of the egg whites into the almond mixture, then once combined fold in the remaining.
Pour the batter into the pan and sprinkle with slivered almonds.
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 loosen edges before removing sides of spring form pan. Allow to cool completely before slicing.