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.