Olive oil ricotta cake

This picture says it all………………

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-deb perelman of Smitten Kitchen is my kind of cook –

relaxed, real, familial, friendly, cerebral and innovative.

I think she would heartily approve all the fingers going after the remnants of lemon glaze on the cake plate!

butter, parchment paper, flour

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olive oil, ricotta, sugar, lemon zest

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eggs

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flour mixture added

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lemon glaze

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-recipe adapted from the Smitten Kitchen cookbook-

I am counting on a good crop of boysenberries this coming summer – the frozen stock from last season is being rapidly depleted!

3 Comments

March 20, 2013 · 4:54 am

3 responses to “Olive oil ricotta cake

  1. Karen

    Love the Smitten Kitchen cookbook…I get the recipes from it on line. This looks delicious. It will be this weekends attempt! Thanks, Susie!

  2. Pingback: Torta di Mandorle, Ricotta e Limone (almond, ricotta and lemon cake) | Silvia's Cucina

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