Olive Oil and Ricotta Cake
Prep time
Cook time
Total time
A simple yet delicious Italian cake with a crisp outer crumb and slightly dense texture. Pairs well with berries, lemon curd or whipped cream.
Recipe type: dessert
Cuisine: Italian
Serves: 8
  • 1 cup cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs, separated
  • 1 cup granulated sugar
  • ½ cup olive oil
  • 2 Tablespoons whole milk
  • 1 cup whole milk ricotta cheese
  1. Preheat oven to 325 degrees F. Grease or spray a round bundt pan.
  2. Sift together flour, baking powder and salt.
  3. Whisk together egg yolks and sugar for about 2 minutes or until sugar is dissolved. Set aside.
  4. In another bowl, beat egg white until stiff.
  5. In a third bowl, slowly beat together ricotta, olive oil and milk.
  6. Now start combining mixtures: Slowly add ricotta mixture to egg yolk mixture on low speed (or by hand.) Add flour mixture, mix on low speed or by hand lightly, just until combined.
  7. Gently fold in beaten egg whites.
  8. Pour batter into pan. Bake for 25 minutes, turn, then continue to bake an additional 20 minutes or until center springs back when tested.
Recipe by ABCs and Garden Peas at https://abcsandgardenpeas.com/ricotta-olive-oil-cake/