Are you after a cake to celebrate an occasion, but don’t ever bake? I am proud to say my friends this is one easy olive oil cake recipe. Not only do you get one yummy wet texture with its body, its built upon the yumminess of olive oil and zesty lemon goodness. I give you the Olive Oil Blueberry Ricotta Cake.
Topped with a frosting and decorating action that makes you look like the Cake Boss but is made in 10 seconds. This is your new go to recipe for that sweet celebrate occasion. Its super colorful, but you can also mix and match the flavors of the sauce. Try adding salt to the ricotta for that salted caramel option. Swap the blueberries for peaches. Take this cake and refer to it as your base.
Ricotta offers a much healthier alternative then the simple sugar confectionary number of regular frosting. Olive Oil is full of the quality fats (omega 3’s) to fight of cancer causing concerns. Particularly when you go with a quality and well respected olive oil like Cobram Estate. I am not just saying this, they back it up with their 17 published papers, not to go on a tangent, but any company that establishes its own lab to support the understanding of healthy compounds found in different foods gets a high five from me.
What you will love is the one mix in a bowl scenario, then pouring it into cake tin. Whilst your cake is in the oven you can make the Ricotta Frosting and Blueberry sauce, and also read a book, as both take about 15 seconds to prepare.
Speaking of books! I want to give you one for free! It includes plenty more of these easy baking recipes too! So if you would like it sent straight to your inbox just click here and put in your email 🙂
I love using the ricotta frosting also for other desserts too, like this Healthy Summer Peach option! You all told me how much you loved that on social (@dan_churchill) so I had to get it into another dish.
So if want you simple, easy and tasty dessert but makes you look like you bake every second day the Olive Oil Blueberry Ricotta Cake is the one to have in your back pocket.
I baked this cake whilst writing up more of my next cookbook, so that moment I said you could bake the cake, make the two sauces and then read a book. I was happily putting together 4 recipes of serious excitement for you. More on that later and new show launches too 🙂
Always reach out with questions my friends. Loved the coconut rice question from Pamela, see that here!
Stay colorful my friends!
Prep Time: N/A
Cook Time: 35 minutes
2 Cups Gluten Free Flour
Pinch of salt
2 tsp baking powder
1 1/4 Cup Coconut Sugar
Zest of Half a lemon
1 Cup Cobram Estate Extra Virgin Olive oil
1 Cup Yoghurt
2 Cups Ricotta, full cream
juice of half a lemon
1 Tbsp Honey
1/2 Cup blueberries
2 tsp honey
- Preheat oven to 325 F. 160 Degrees C. and combine your four, salt and baking powder in a bowl.
- In a Mix master whisk eggs & sugar together until it reaches a ribbon consistency, about 4-5 minutes on medium-high speed then slowly add in oil before the zest & lemon and juice
- Follow this up with the yoghurt before changing the mixer to the beater attachment or using a spatula gradually add the flour by thirds into the egg mix, waiting for it to be completely incorporated before adding the next
- Turn out into a 9 inch spring form cake pans and bake in the oven for 30-35 minutes. Allow to cool, meanwhile whisk/blend the ingredients for the Ricotta Frosting until airy (1-2 minute).
- For the blueberry sauce combine the blueberries and honey in a small pot with a tablespoon of water, bring to a boil on high heat, turn to low and cover. Allow to simmer for 10 minutes until it become jammy.
- To assemble place cut the cake in half so that you have two circles. Add 1/3 of the ricotta frosting to the bottom halve, spread even before adding on the top half. Spread remaining ricotta all over the top, allowing to treacle down the sides. Top with fresh blueberries and the sauce.