Ingredients
- 2/3 cup J. Olive Co. Lemon Olive Oil
- 3 Tbsp. J. Olive CO. Lychee Balsamic
- 1 ½ cups ricotta
- 1 ½ cups all-purpose flour
- 3 eggs
- 1 ½ cups granulated sugar
- 2 ½ tsp baking powder
- 1 tsp kosher or sea salt
Instructions
- Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan with butter or non-stick spray. Dust the pan with a thin coat of all-purpose flower
- In a large bowl, whisk together eggs, sugar, and lychee balsamic until blended. Add the ricotta and whisk until blended.
- Add lemon olive oil slowly to this mixture, whisking as your pour.
- In a small separate bowl, mix flour, salt, and baking powder together. Add the flour mixture to the ricotta mixture and use a spatula to incorporate until it is no longer visible.
- Pour batter into the prepared pan and bake (50-60 minutes) until a toothpick comes out clean and the cake pulls away from the pan. Let the cake cool completely in the pan, then turn out on a rack.