Ingredients
- 125 ml extra-virgin olive oil
- 1 tablespoon finely grated lemon zest, from an organic lemon
- 6 tablespoons freshly squeezed lemon juice (90 ml)
- 2 large eggs, room temperature
- 100 g powdered sugar, sifted
- 250 g spelt flour, sifted (type 630)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 250 g ricotta fresca cheese
- Powdered sugar, to serve
Instructions
- Pre-heat oven to 360°F / 180°C (160°C fan-assisted).
- Grease and line the bottom of a springform (Ø 24cm) with baking paper.
- In the bowl of a stand mixer add the olive oil, lemon zest, lemon juice, eggs and powdered sugar. Beat for 4-5 minutes, until pale and fluffy. (Alternatively, use a large mixing bowl and a hand mixer).
- In a separate bowl, combine the sifted flour, baking powder and salt.
- Add the flour mixture and ricotta cheese to the bowl with the olive oil-egg mixture. Using a spatula, gently combine the ingredients. Do not over mix! The batter does not need to be smooth; there should be some small lumps of ricotta left. It should be quite thick, however if it seems too dry, add a tablespoon or so of plain yoghurt or milk.
- Pour the batter into the prepared springform and use a spatula to smooth the top.
- Transfer to the preheated oven and bake for 45 minutes until golden and small cracks appear on top. When inserting a toothpick it should come out clean, or have a few small crumbs attached to it.
- Transfer to a cooling rack and let stand for 10 minutes before releasing the sides of the springform. Dust with powdered sugar, cut and serve. Enjoy!
Nutrition
Notes
- When zesting the lemon, be careful to avoid the white pith as this is bitter-tasting.