Serves 8 to 10 Approx. 1 to 2 hours
Cake ingredients
· 180g unsalted butter, softened
· 30ml Morella Grove Extra Virgin Olive Oil (approximately 1½ tablespoons)
· 200g caster sugar
· 1 tablespoon finely grated lemon zest (about 2 lemons)
· 3 eggs, at room temperature
· 250g ricotta
· 1 teaspoon vanilla essence
· 190g plain flour
· 70g almond meal
· 1½ teaspoons baking powder
· ½ teaspoon fine sea salt
· Icing sugar, for dusting
Cake method
1. Preheat oven to 160°C fan forced (180°C conventional). Grease and line a 22 to 23cm springform cake tin.
2. Beat butter, Morella Grove Extra Virgin Olive Oil, sugar and lemon zest for 2 to 3 minutes until light and creamy.
3. Add eggs one at a time, beating after each addition. Mix in ricotta and vanilla.
4. In a separate bowl, whisk flour, almond meal, baking powder and salt. Gently fold into the ricotta mixture.
5. Spoon into the tin and smooth the surface. Bake for 45 to 55 minutes, until lightly golden and a skewer comes out clean. Cool on a wire rack.
Cherry Balsamic roasted strawberries
· 400g strawberries, washed and hulled
· 40g icing sugar (approximately ⅓ cup)
· 2 tablespoons Morella Grove Cherry Balsamic Drizzle, plus extra to serve
6. Increase oven temperature to 220°C fan forced (240°C conventional). Line a baking tray.
7. Halve strawberries and gently toss with icing sugar and Morella Grove Cherry Balsamic Drizzle.
8. Arrange cut side down on the tray. Roast for 10 to 15 minutes until softened and beginning to caramelise.
9. Cool slightly, then transfer to a bowl with the roasting juices.
Lemon whipped cream
· 300ml thickened cream, chilled
· 2 tablespoons icing sugar
· 1 tablespoon fresh lemon juice
· 1 teaspoon finely grated lemon zest
10. Chill the mixing bowl and whisk attachment in the fridge beforehand.
11. Whip the cold cream on medium high until it starts to thicken.
12. Gradually add icing sugar, lemon juice and lemon zest while whipping.
13. Stop when soft to stiff peaks form. Do not overwhip.
To serve
Dust the cooled cake with icing sugar. Slice and serve with roasted strawberries and their juices, a generous spoonful of lemon whipped cream and an extra drizzle of Morella Grove Cherry Balsamic Drizzle, if desired.
