Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, May 23, 2014

Strawberry Shortcake

What do you do with a flat of strawberries?

Have strawberry shortcake, of course!

Husband Jim likes those little spongy cups at the grocery store
My solution?
A ricotta olive oil cake
It is so much better than those little cakes
And like those little cakes it soaks up the sweet strawberry juice
Served with whipped cream, of course.

The cake, was originally a gift when Jim had a procedure
It's from the Smitten Kitchen
And it's a good cake too
No matter what you do to it!


butter or oil for the pan
1 cup ricotta
1/3 c. olive oil
1 c. sugar
1/2 t. freshly grated lemon zest
2 large eggs
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt

Preheat oven to 350.    Line the bottom of a springform pan with parchment.    Butter pan and parchment.

Whisk ricotta, olive oil, sugar and lemon zest in a large mixing bowl.    Add eggs one by one and mix in thoroughly each time.

Sift the flour, baking soda, powder and salt right into the wet mixture and mix with a spatula until just combined.

Pour into the prepared pan and smooth the top.    Bake 30 minutes or until a toothpick comes out clean from the middle.

1 comment:

Southerncook said...

I have made an olive oil cake but not with ricotta in it. I shall try this recipe and it sounds perfect with as a Strawberry Shortcake. Thanks for sharing this recipe.