Can I use a different citrus?

Yes. Blood orange, Cara Cara, or even lemon work beautifully. Adjust honey in the ricotta if using a more tart citrus.

What kind of olive oil works best?

Choose a smooth, fruity extra virgin olive oil. Avoid anything overly peppery or bitter, as it will come through in the finished cake. My recommendation : orange fused olive oil .

Can this be made gluten-free?

Yes, that is how I prepared it. A high-quality 1:1 gluten-free baking flour works beautifully.

Does this cake need refrigeration?

The cake itself does not. Refrigerate only the whipped ricotta.

Orange Olive Oil Cake with Citrus Zest & Whipped Honey Ricotta

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Author: Caitlin
Diet: Gluten Free

Description

A tender orange olive oil cake made with fresh citrus zest and juice, finished with light whipped honey ricotta. This simple, elegant dessert is perfect for everyday baking, effortless entertaining, and make-ahead hosting.

Ingredients

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Orange Olive Oil Cake

1 1/2 cups gluten-free all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
3 large eggs, room temperature
3/4 cup granulated sugar
3/4 cup high-quality extra virgin olive oil (my recommendation : orange fused oil)
zest of 2 oranges
1/2 cup freshly squeezed orange juice
1 teaspoon vanilla extract

Whipped Honey Ricotta

1 1/2 cups whole-milk ricotta
2 – 3 tablespoons honey (to taste)
pinch of sea salt

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Instructions

Bake the Cake

Preheat the oven to 350℉. Grease and line an 8-inch round cake pan with parchment.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk eggs and sugar until pale and slightly thickened.
Slowly stream in olive oil while whisking, then add orange zest, orange juice, and vanilla.
Gently fold dry ingredients into wet ingredients just until combined.
Pour batter into the prepared cake pan and smooth the top.
Bake for 45 minutes, or until the center is set and a toothpick comes out clean.
Cool in pan for 10 minutes, then turn out onto a rack to cool completely.

Make the Whipped Honey Ricotta

Add ricotta, honey, and salt to a food processor or blender.
Blend for 30 – 45 seconds until light, smooth, and airy.
Chill until ready to serve.

To Serve

Slice cake into wedges.
Dollop or swoosh whipped honey ricotta alongside.
Finish with : extra orange zest, a drizzle of flavored olive oil, a drizzle of honey, and/or flaky sea salt.