Wednesday, February 13, 2013

an everyday cake

It came, it snowed, it went.  After the weekend retreat the pantry is dismally bare.  What to make, what to make.  Olive oil ricotta cake!  It sounds so odd, but it tastes so good.  I hope Smitten Kitchen will forgive me just this once for copying this recipe out for you.  I might be able to call it an adaption since I baked it in a cast-iron skillet and omitted the concord grape coulis to drape over it. 
1 cup full-fat or fresh ricotta
1/3 cup olive oil
1 cup sugar
1/2 tsp grated lemon zest
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
confectioners' sugar for dusting

Preheat oven to 350 degrees.  In a large mixing bowl whisk together the ricotta, olive oil, sugar and lemon zest.  Add the eggs one at a time, whisking well after each one.  Sift the flour, baking powder, baking soda and salt together, right over the wet ingredients.  Mix with a spoon until just combined. 

Pour batter into a lightly greased 10" cast-iron skillet and bake for 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.  Let stand for 10 minutes and then invert onto plate. 

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