Orange and lemon olive oil cake with fresh fruit
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.