This is a super easy summer dessert that will have you going back for seconds for sure. Every summer we find ourselves competing with the crows and raccoons for the cherries in our tree, so we have to be quick to pick them as soon as they start to ripen. Cherries are so delicious. Who can blame them for wanting to eat them?
This year was no exception. A furry friend was up in the tree twice so far this week and he wasn’t in a hurry to come down. He feasted on cherries for hours. The crows always alert us when a raccoon visits the yard, but there’s not much we can do to calm the crows. They just have to make peace with sharing the cherries with the raccoons. It’s actually kind of fun seeing this frenzy of activity for a couple weeks of the summer. The only problem is that the raccoons tend to be early risers, so the crows wake us up around five in the morning to let us know that a raccoon is close by and likely in our cherry tree. They are good climbers.
The ricotta, honey and olive oil make this cake really moist. It’s not super sweet so you can enjoy two pieces without much guilt. The cherries go so well with the ricotta and citrus. Fresh oranges and blueberries work well too.
This cake totally reminds me of the flavours of Sicily. I developed this recipe on a whim one morning with ingredients I had in my fridge and pantry and it turned out great.
I hope you enjoy it too.
Orange and lemon olive oil cake with fresh fruit
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, yolks and whites separated
- 1/3 cup granulated sugar
- 1/2 cup olive oil
- 1 cup ricotta cheese
- 2 tbsp honey
- 1 lemon, zest and juice
- 1 orange, zest
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh pitted cherries (halved) or oranges (chopped in 1/2 inch pieces) or blueberries
- 1/4 cup almond slices for the top of the cake (optional)
Preheat oven to 350 degrees.
Grease a 9 inch round pan generously with oil or butter and then coat with flour.
Whisk the flour, baking powder and salt together. Set aside.
In a large bowl or stand mixer fitted with the whisk attachment, whisk the egg whites until foamy. Then add the sugar and whisk until firm peaks form.
Add the egg yolks and whisk until combined.
Gradually add the olive oil and whisk on low speed until incorporated.
Add the ricotta cheese, vanilla, honey, orange and lemon zest and lemon juice. Whisk on low speed until incorporated.
Add the dry ingredients to the wet ingredients. Mix gently by hand with a spatula until mostly combined. Then add the fresh fruit. (Reserve 1/4 cup fruit for the top of the cake). Mix just until combined. Do not overmix the batter.
Pour the batter into the pan. Use a spatula to push the batter into the corners of the pan and smooth out the top of the cake. Sprinkle the top of the cake with 1/4 cup sliced almonds if you like.
Bake for 45 minutes or until a toothpick comes out of the center of the cake clean. Check at 40 minutes.
Allow the cake to cool for 10 minutes before flipping it onto a serving plate. Sprinkle with icing sugar. Serve as is or with whipping cream and fresh fruit.
- This is a very thick batter. Use a spatula to spread the batter out evenly in the pan.
- I have only tested this recipe with fresh fruit: cherries, oranges and blueberries. I’m not sure how frozen fruit will affect the texture of this cake.
- You may need to extend the cook time by a few minutes if you’re using a high moisture ricotta. Traditional ricotta has a higher moisture level than smooth ricotta, but I have made this cake with both kinds of ricotta and different brands and it has always worked well for me. The cake is ready when a toothpick inserted into the center of the cake comes out clean.