Ricotta cake


  • 4 tbsp olive oil, plus extra for greasing
  • 3 eggs
  • 80g caster sugar
  • 230g ricotta
  • 1 unwaxed lemon
  • 170g plain flour
  • 1/2tsp bicarbonate of soda
  • 1tsp baking powder
  • 4tbsp pine nuts


  1. Heat the oven to 180°C/fan oven 160°C/mark 4. Lightly oil a non-stick loaf tin (or line it with baking paper if the one you have is not non-stick).
  2. Whisk the eggs and sugar together until very light and fluffy and increased in volume by at least a third.
  3. In another bowl, beat together the ricotta, grated zest and juice of the lemon and the oil until smooth. Add this to the eggs and beat to combine fully.
  4. Sift the flour, bicarbonate of soda and baking powder with a pinch of salt into a separate bowl and stir to distribute well.
  5. Fold the flour mixture into the egg mixture and pour into the loaf tin.
    Scatter pine nuts all over the top and lightly press them into the batter. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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