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Foodie Thursday: Olive Oil and Ricotta Cake

Resident chef Nigel Barden bakes 'Olive Oil and Ricotta Cake' for today's 'Foodie Thursday'.
Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 7 May 2015 17:05
麻豆社 Radio 2

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    • (CD Single).
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    • Dancing In The Street (Various Artis.
    • Universal Music Tv.

  • Michael Jackson

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    • Walk On - Hits From The Last 2 Decade.
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    • 1977 - The Spirit Of Punk (Various Artists).
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  • Hozier

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    Fancy Satin Pillows

Olive Oil Ricotta Cake with Red Grape Coulis

Olive Oil Ricotta Cake with Red Grape Coulis

by Deb Perelman from The Smitten Kitchen Cookbook听鈥�听Recipes from a New York Kitchen (Square Peg / Random House)

听

Makes one 23cm cake & 320ml sauce

Serves 8-12

听

Prep time 20 mins

Cooking time 30 mins

听

Ingredients

For the cake

Butter, oil, or nonstick spray for pan

250g full-fat or fresh ricotta

80ml olive oil

200g granulated sugar

陆 tsp freshly grated lemon zest

2 large eggs

190g plain flour

1陆 tsp baking powder

录 tsp bicarbonate of soda

录 tsp table salt

icing sugar, for dusting (see cooking note for other toppings)

听

For the Grape Coulis

150ml water

3 tbsp granulated sugar

1 tbsp freshly squeezed lemon juice

pinch of salt

185g red grapes

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Method

1.听听听听Preheat your oven to 180C/fan160C/Gas 4.

2.听听听听Line the bottom of a 23cm springform tin with parchment paper.听 Coat听听 the paper & sides of the tin with butter, oil, or a nonstick cooking spray.

3.听听听听In a large mixing bowl, whisk together the ricotta, olive oil, granulated sugar & lemon zest.

4.听听听听Add the eggs one by one, whisking well after each addition.听

5.听听听听Sift the flour, baking powder, baking soda & salt together, right over the wet ingredients.听 Mix with a spoon until just combined.

6.听听听听Pour the batter into the prepared cake tin & bake for 30 mins, until the top is golden brown & a toothpick inserted in the centre comes out clean.听听

7.听听听听Transfer the pan to a cooling rack & let stand for 10 mins.听听

8.听听听听Run a knife around the pan to loosen the cake, unclasp the sides of the pan & flip the cake out onto a cooling rack.

9.听听听听Meanwhile make the coulis: 听Bring all coulis ingredients to a simmer.听 Cook for 3 mins, crushing the grapes with a spoon or potato masher to help them along, stirring occasionally.听 Pour the grape mixture through a fine-mesh sieve to remove seeds & cool completely.听 Keep coulis covered in the fridge until needed; it keeps for up to a week & is delicious on pancakes & over yoghurt too.

10. Serve the cake in wedges, dusted with icing sugar, if desired, & draped with grape coulis.

听

Cooking note:

This is a flexible cake.听 Among my favourite things to include in it, in their limited season, are fresh currants (about 200g).听 When all the fresh berries & grapes are gone, I make a citrus glaze (150g icing sugar with 2 tablespoons of lemon, lime, orange, or grapefruit juice).听 Don鈥檛 have any fresh fruit around?听 Split the cake layer, slick the centre with your favourite jam or marmalade, & put the lid back on, dusting the cake with icing sugar.听

听

听

Nigel鈥檚 Top Tips:

  • This coulis (sorry, sauce) will keep in the fridge until needed & is ace on pancakes & over yoghurt.

  • If you don鈥檛 have any fresh fruit around, don鈥檛 worry, split the cake across the middle & slick the centre with your favourite jam or marmalade & put the lid back on. Think intriguing Victoria Sponge.

Broadcast

  • Thu 7 May 2015 17:05
    麻豆社 Radio 2