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Brooke Lark

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Olive Oil and Ricotta Cake with Blood Orange Icing

February 23, 2017 Brooke Lark

I've been seeing bundt cakes everyone. And nothing could make my heart happier. 

Perhaps because bundts feel like a throwback to the 70's. Take me straight back to childhood. Make me think of lovely things like baking in barefeet, and mellowing out on a Saturday.

And this recipe is exactly all of the above, times 92749.

For this pretty ditty, ricotta and olive oil are stirred into a simple batter. I went with white whole wheat here, because I had it in the kitchen. But feel free to go with straight-up, white refined flour, if you please. The texture will be a bit tender than the wheat version. Either is delicious.

Because I'm obsessed with them, I stirred in Luxardo cherries. Having one in the bottom of your Old Fashioned isn't nearly enough Luxardo for me. So, into the batter they went. 

Dried rosemary also found it's way into this cake. You certainly can omit. But my gawd: good.

And for the topping, blood orange icing, stirred with vanilla bean paste and melted butter aplenty.

And sprinkles, of course. A smattering of sprinkles.

Though it sounds fancy, this cake is anything but. Pure and perfect comfort food. Blessedly sweet, rich and flavorful. Splendid with a cup of coffee or four.

I am, most undeniably, in love with Luxardo cherries. 

And Olive Oil Cake with blood orange icing.

And all of the above, baked together in one beautiful little bundt.


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Olive Oil and Ricotta Cake with Blood Orange Icing

8 servings | 90 minutes

  • 2 cups white wheat flour (or white flour)
  • 3 teaspoons baking powder
  • 2/3 cup olive oil
  • 16 oz ricotta
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 Tbsp lemon juice
  • 1/2 cup Luxardo Cherries, chopped (optional)
  • 2 teaspoons dried rosemary (optional)
  • 2 cups powdered sugar
  • 1/4 cup melted butter
  • 1-2 blood oranges, juiced and zested
  • 1 Tbsp vanilla bean paste
  • 1/4 cup naturally colored sparkling sugar

Heat oven to 350ºF. Spray a NordicWare Elegant Party Bundt Pan with nonstick baking spray (the sort with flour added).

In a stand mixer, beat together flour, baking powder, olive oil, ricotta, sugar, eggs, and lemon juice, until mixed. Fold in cherries and rosemary (if using). Pour into prepared pan. Bake for 55-60 minutes, or just until the center of the cake springs back when touched lightly. Allow to cool, invert onto a serving pan. 

Whisk together powdered sugar, butter, blood orange juice and zest and vanilla bean paste. Drizzle over bundt. Sprinkle with sparkling sugar. Enjoy with coffee or tea or a giant glass of milk. 

 

In Recipes Tags cake, baking, dessert
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