Olive oil ricotta cake

This picture says it all………………

-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

olive oil, ricotta, sugar, lemon zest

eggs

flour mixture added

lemon glaze

-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!