Italian Cooking – make this Olive Oil Ricotta Cake

There are so many traditional recipes in Italy as every region has their own version of a particular recipe or their own special recipe only in that region.. Abruzzo is no exception. I have been asked many times for the recipe to this delicious Olive oil cake.

There are many versions where you can add fresh ricotta or almonds. Sometimes I can even add yoghurt if I have some in the fridge… or lime zest instead of lemon.. Once you know the basic method you can modernise the recipe! Good luck and start baking..

Olive oil and ricotta cake - Abruzzese style
Olive oil and ricotta cake – Abruzzese style

 

TARALLO ABRUZZESE – Lemon and Olive Oil Cake

4 eggs

250 gr sugar 

200 gr s.r flour and some extra baking powder 1 tspn

180 gr fresh ricotta

½ cup water (or milk)

½ cup of oil 

Lemon zest of 1 lemon or orange zest

Vanilla 

Separate eggs, beat egg whites until stiff – for about 2 mins or so.

Add sugar, continue beating.

Add the 4 egg yolks, continue beating. Up to this point, should be beaten for about 8 mins in total to allow air to get in.

Add the lemon zest and some vanilla essence, add the ricotta and beat until smooth.

Add the sifted S.R flour, baking powder, the water and the oil and fold through. If it is too runny add a spoon of flour at a time. If it is too thick, add a spoon of milk or water at a time. Mixture should be thick ribbons runny when you lift it off the whisk or spoon.

Grease a ring cake tin and flour it.

Cook for 1 hr in 170 deg C oven.

Olive oil cake with Ricotta - Abruzzese style
Olive oil cake with Ricotta

 

Related Tag: Abruzzo Italy