‘Olive’ You Need is Cake

The summer months can often have us daydreaming of whimsical getaways and foreign dishes. However, if booking a one-way ticket to Italy isn’t included in your vacation plans, our very own Chef Jason is here to help bring the Mediterranean to you.

A favorite from childhood, Olive Oil Cake, is deeply rooted in Italian tradition. The use of olive oil is a staple among dishes, even in desserts, adding a unique and distinct flavor. Jason has fond memories of his mother whipping this together and he’s excited to share it with all of you.

“I hope you like it as much as I did when I was a kid,” said Jason.

Recipe: Olive Oil Ricotta Cake with Apricots

Yield: ½ foil pan

Ingredients:

·       1 cup ricotta

·       ⅓ cup olive oil

·       1 cup granulated sugar

·       1 tsp lemon zest

·       2 large eggs

·       1 ½ cup all-purpose flour

·       1 ½ tsp baking powder

·       ¼ tsp baking soda

·       ½ tsp salt

·       12 apricots, halved and pitted

Technique:

Preheat oven to 325 degrees. Coat a half-foil pan with cooking spray. In a large mixing bowl whisk together the ricotta, oil, sugar, and zest. Add eggs one at a time. In a separate bowl whisk together all dry ingredients. Gently fold the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and top with apricot halves, cut side-up in 4×6 lines, forming 24 portions of cake. Bake for approximately 35-40 minutes.