Dessert Italian

Olive oil cake with hazelnut and ricotta

Name: Italian olive oil cake with hazelnut and ricotta recipe
Yield: 14
Cuisine: /italian
Ingredients: 400g caster sugar; 160g hazelnut meal; 1 1/3 cups (200g) plain flour, sifted; 2 tsp baking powder; Zest of 1 orange; 200g butter, chopped; 8 eggs, lightly beaten; 100g extra virgin olive oil; Toasted and chopped hazelnuts, to serve; 1/3 cup (80ml) lemon juice; 420ml orange juice; Zest of 3 oranges; Zest of 1 lemon; 200g caster sugar; 375g firm ricotta, drained; 1/2 cup (60g) pure icing sugar, sifted

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https://healthimprovements.info/recipes/italian-olive-oil-cake-hazelnut-ricotta-recipe/1dgj6qni — Chris Court

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by Mitch Orr

MITCH ORR, KILN HEAD CHEF

Jan 19, 2020

Mitch Orr's olive oil cake is the savoury treat of your dreams. Best served with coffee, at morning or afternoon tea.

400g caster sugar
160g hazelnut meal
1 1/3 cups (200g) plain flour, sifted
2 tsp baking powder
Zest of 1 orange
200g butter, chopped
8 eggs, lightly beaten
100g extra virgin olive oil
Toasted and chopped hazelnuts, to serve

Orange syrup

1/3 cup (80ml) lemon juice
420ml orange juice
Zest of 3 oranges
Zest of 1 lemon
200g caster sugar

Sweetened ricotta

375g firm ricotta, drained
1/2 cup (60g) pure icing sugar, sifted

Method

1.

Preheat oven to 170°C/150°C fan forced. Grease the base and sides of a 20cm x 30cm slice pan and line with baking paper. Place the sugar, hazelnut meal, flour, baking powder and zest in the bowl of a stand mixer with the paddle attachment and beat on low speed until just combined. Gradually add the butter to form a crumb consistency.
2.

Place eggs in a large bowl and gently beat in oil until combined. Gradually add dry mixture until combined and you have formed a batter. Pour into prepared pan and bake for 1 hour 15 minutes or until firm to touch, golden and risen.
3.

For the orange syrup, place all the ingredients in a medium saucepan over high heat. Bring to the boil and stir until sugar has dissolved. Strain through a fine sieve into a heatproof jug. Set aside and cool completely.
4.

For the sweetened ricotta, place the ricotta in a stand mixer fitted with the whisk attachment and whisk on medium speed until just smooth. Add the icing sugar and whisk until just combined. Set aside. Refrigerate until ready to use.
5.

Slice the cake in half, lengthwise. Then slice each half, horizontally. Set the two tops aside and spread each base with the sweetened ricotta then place the tops on each cake. To serve, portion cakes into 14 pieces. Drizzle with syrup and scatter with hazelnuts. Serve immediately.