Lemon & Rosemary Olive Oil Cake
Chef Mitch at UC Merced college prepared a cake like this for the monthly Special Luncheon he prepared with our oil last fall. It a light, aromatic cake that is easy to make and delicious to eat. The fragrant rosemary is used moderately for a light touch of flavor. The use of Meyer lemons makes the lemon tasty but not overpowering for a great balance of tartness with the sweetness of the cake.
2/3 cup The French Olive extra virgin oil
1/4 cup fresh-squeezed lemon juice (Meyer or regular)
1 tbsp lemon zest
2 1/2 tsp fresh chopped rosemary
1/2 tsp vanilla
1 cup whole milk ricotta cheese
1 1/2 cup granulated sugar
3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 cup powdered sugar (for icing)
1-2 tbsp fresh-squeezed lemon juice (icing)
Preheat oven to 350F degrees. Grease and flour your baking pan, either a ring mold or a spring mold.
In a large bow, combine the olive oil, eggs, 1/4 cup lemon juice, zest, rosemary, vanilla, ricotta, and granulated sugar. Whisk the mixture until light and smooth.
In a separate bowl, combine the flour, baking powder, baking soda, and salt and mix to blend with a spoon. Using a wooden spoon, fold into the wet ingredients. Stir until well mixed together.
Pour into the baking pan and bake about 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and let cool in the pan for about 10 minutes. Remove the cake from the pan & set it on a cooling rack. Meanwhile prepare the icing: Whisk 1-2 tbsp lemon juice into 1 cup of powdered sugar, adding more juice or sugar if needed. When desired consistency is reached, drizzle over the cake and let set before serving.
Yield 10-12 servings