Olive Oil Cake
Orange Passion Fruit Semolina Olive Oil Cake with Vanilla Bean Ricotta Cream
PREP 15 MIN | COOK 35 MIN | SERVES 8-10
INGREDIENTS:
Cake
1 cup granulated sugar
1 tbsp orange zest
1 1/2 cup all-purpose flour
1⁄2 cup semolina
1/2 tsp salt
1⁄4 tsp baking soda
1⁄2 tsp baking powder
2 eggs, room temperature
2 tbsp orange juice
3/4 cup ricotta cheese
2/3 cup Masseria Extra Virgin Olive Oil
Whipped Ricotta Cream
1 1⁄2 cup whole milk ricotta
1⁄4 cup heavy whipping cream
2 tbsp sugar
1 tsp vanilla beans, scraped from 1 pod
Garnish
3 passion fruits, pulp scooped Basil
DIRECTIONS:
- Preheat the oven to 350 F. Add parchment to an 8 inch cake pan.
- In a large bowl, add the sugar and orange zest. Using finger tips, massage together. Add the remaining dry ingredients to the bowl.
- In a separate small bowl, whisk together wet ingredients. Pour the wet ingredients into the dry and mix well.
- Bake cake for 30-35 minutes until a toothpick comes out clean in the middle. Allow to cool before topping.
- While the cake bakes, whisk the ricotta cream ingredients together with a kitchen mixer until light and fluffy.
- Top cake with ricotta cream, passionfruit pulp, and fresh basil. Enjoy!