Celebrate the beginning of spring with a delicious olive oil cake for Mother’s Day!

Celebrate Mother's Day with a delicious olive oil cake and learn how to make it properly at home

Mother's Day is the perfect time to show your mom how much you love her. What better way to do that than with a delicious and thoughtful gift? This year, why not give her a homemade olive oil cake and your favorite bottle of olive oil to go with it? This sweet and savory treat is sure to make the day even more special! Plus, she'll appreciate the thoughtfulness of such a personalized gift. Make your mom feel extra special on her special day with this simple yet unique combination of gifts!

What do I need to start making an olive oil cake?

This Blueberry Lemon Ricotta Olive Oil Cake is easy to make and is bursting with citrus flavors! This cake is perfect when served as is as the blueberries make the richest and sweetest jam.

Olive oil is an essential ingredient when baking this delicious, moist olive oil cake. It adds flavor and moisture to the cake, making it extra special.

Olive oil in a cake?

Yes! You read that right. Olive oil is used in this cake, which makes it extremely moist, fluffy, and light. Olive oil-based cakes also have a fruity flavor. Another plus point about baking with olive oil as opposed to butter is that you don't need any fancy baking equipment to make this cake. No need for a stand mixer! All you need is a spatula and a large bowl. And while this cake is easy to make, it doesn't taste plain at all. It's fancy and sophisticated enough to take to a dinner party, but just as easy to serve with a cup of coffee for breakfast.

How to Best Make This Olive Oil Cake

Choose the Right Olive Oil - Olive oils come in all varieties, from bold and heavy flavored to light and fruity. It really comes down to personal preference and while most cakes call for a light and fruity olive oil, I like to use Brist's Intenso olive oil as it has notes of green fruit and apple and is high quality.

Stir in the sugar with the grated lemon zest

To enhance the citrus flavor, it's important to rub the grated lemon zest and sugar together to bring out the lemon flavor even more. To do this, rub the sugar and zest together with your fingertips.

Blueberry Lemon Ricotta Olive Oil Cake Recipe

Ingredients

• 1 cup sugar
• 2 tablespoons lemon zest
• 3 eggs
• 1/2 cup lemon juice
• 3/4 cup Masino olive oil - I used the Intenso from Brist
• 200 g ricotta
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 400 g blueberries

Preparation

1. Preheat the oven to 170 degrees Celsius and line a baking sheet with baking paper. Place in a 20cm cake tin.
2. In a large mixing bowl, combine the lemon zest and sugar, rubbing with your fingers to flavour the sugar. Add the eggs and whisk until light, smooth and fluffy.
3. In the same bowl, mix the lemon juice, olive oil, ricotta and vanilla essence until well combined. Sift in the flour and baking powder and gently mix the wet and dry ingredients with a spatula. Add 250g blueberries and fold in gently.
4. Pour the cake batter into the cake tin and smooth it out with a spatula. Scatter the remaining blueberries on top, pressing into the batter so that the top is slightly exposed.
5. Bake for 50 minutes, until the top is golden and a toothpick inserted in the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack. Serve alone or with vanilla ice cream.

Celebrate Mother's Day with a delicious olive oil cake and learn how to make it properly at home

Mother's Day is the perfect time to show your mother how much you love her. What better way to do that than with a delicious and thoughtful gift? Why not give her this year, why not serve a homemade olive oil cake and your favorite bottle of olive oil to go with it? This sweet and savory treat is sure to make the day even more special! Plus, she'll appreciate the thoughtfulness of such a personalized gift. Make your mom feel extra special on her special day with this simple yet unique combination of gifts!

What do I need to start making an olive oil cake?

This Blueberry Lemon Ricotta Olive Oil Cake is easy to make and is bursting with citrus flavors! This cake is perfect when served as is, as the blueberries make the richest and sweetest jam.

Olive oil is an essential ingredient when baking this delicious, moist olive oil cake. It adds flavor and moisture to the cake, making it extra special.

Olive oil in a cake?

Yes! You read that right. Olive oil is used in this cake, making it extremely moist, fluffy, and light. Olive oil-based cakes also have a fruity flavor. Another plus point about baking with olive oil as opposed to butter is that you don't need any fancy baking equipment to make this cake. There's no need for a stand mixer! All you need is a spatula and a large bowl. And while this cake is easy to make, it doesn't taste plain at all. It's fancy and sophisticated enough to take to a dinner party, but just as easy to serve with a cup of coffee for breakfast.

How to best make this olive oil cake

Choose the right olive oil - Olive oils come in all varieties, from bold and heavy flavor to light and fruity. It really comes down to personal preference, and while most cakes call for a light and fruity olive oil, I like to use Brist's Intenso olive oil as it has notes of green fruit and apple and is high quality.

Stir in sugar with the grated lemon zest

To enhance the citrus flavor, it's important to rub the grated lemon zest and sugar together to bring out the lemon flavor even more. To do this, rub the sugar and zest together with your fingertips.

Blueberry Lemon Ricotta Olive Oil Cake Recipe

Ingredients

• 1 cup sugar
• 2 tablespoons lemon zest
• 3 eggs
• 1/2 cup lemon juice
• 3/4 cup Masino olive oil - I used the Intenso from Brist
• 200 g ricotta
• 1 teaspoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 400 g blueberries

Preparation

1. Preheat the oven to 170 degrees Celsius and line a baking sheet with baking paper. Place in a 20cm cake tin.
2. In a large mixing bowl, combine the lemon zest and sugar, rubbing with your fingers to flavour the sugar. Add the eggs and whisk until light, smooth and fluffy.
3. In the same bowl, mix the lemon juice, olive oil, ricotta and vanilla essence until well combined. Sift in the flour and baking powder and gently mix the wet and dry ingredients with a spatula. Add 250g blueberries and fold in gently.
4. Pour the cake batter into the cake tin and smooth it out with a spatula. Scatter the remaining blueberries on top, pressing into the batter so that the top is slightly exposed.
5. Bake for 50 minutes, until the top is golden and a toothpick inserted in the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out onto a wire rack. Serve alone or with vanilla ice cream.