Limoncello Evoo Cake Recipe
lemon olive oil cake / limoncello ricotta / raspberry sorbetto / raspberry sauce
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Ingredients
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Cake
Limoncello Ricotta
Raspberry Sorbetto
Raspberry Sauce
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt.
- 3
Mix Wet Ingredients
In another bowl, beat together the sugar and eggs until light and fluffy. Add lemon zest, lemon juice, olive oil, and vanilla extract, and mix well.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- 5
Bake
Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Limoncello Ricotta
- 7
Prepare Ricotta
In a mixing bowl, combine ricotta cheese, limoncello, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Raspberry Sorbetto
- 8
Make Sorbetto
In a blender, combine fresh raspberries, granulated sugar, and lemon juice. Blend until smooth, then strain through a fine-mesh sieve to remove seeds. Freeze in an ice cream maker according to the manufacturer's instructions.
