Olive Oil Ricotta Cake with Concord Grape Coulis
Cake:
- Butter, oil, or nonstick spray, for pan
- 1 cup (250 grams) full-fat or fresh ricotta
- ⅓ cup (80 ml) olive oil
- 1 cup (200 grams) granulated sugar
- ½ teaspoon freshly grated lemon zest
- 2 large eggs
- 1½ cups (190 grams) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- Confectioners’ sugar, for dusting
- ⅔ cup (155 ml) water
- 3 tablespoons (40 grams) granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Pinch of salt
- 2 cups (185 grams) Concord grapes
Instructions:
The ricotta gives it an unmistakable richness, but the overall flavor is so mellow, the shot of grape sauce provides the perfect balance.
- Preheat your oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Coat the paper and sides of the pan with butter, oil, or a nonstick cooking spray.
- In a large mixing bowl, whisk together the ricotta, olive oil, granulated sugar, and lemon zest. Add the eggs one by one, whisking well after each addition. Sift the flour, baking powder, baking soda, and salt together, right over the wet ingredients. Mix with a spoon until just combined.
- Pour the batter into the prepared cake pan, and bake for 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen the cake, unclasp the sides of the pan, and flip the cake out onto a cooling rack.
- Bring all coulis ingredients to a simmer. Cook for 3 minutes, crushing the grapes with spoon or potato masher to help them along, stirring occasionally. Pour the grape mixture through a fine-mesh strainer to remove seeds, and cool completely. Keep coulis covered in the fridge until needed; it keeps for up to a week and is delicious on pancakes and over yogurt too.
- Serve cake in wedges, dusted with confectioners’ sugar, if desired, and draped with grape coulis.