Olive Oil Ricotta Cake Recipe

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a mixing bowl, combine olive oil, ricotta cheese, and sugar. Beat until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and calamansi zest.

In a separate bowl, whisk together baking powder, flour, and salt. Gradually add the dry ingredients to the wet mixture, folding until just combined.

Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool before serving.

Make the Zabaglione

In a heatproof bowl, whisk together egg yolks and sugar. Gradually add sweet white wine while whisking.

Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume. Remove from heat and let cool.

Prepare the Poached Pineapple

In a saucepan, combine diced pineapple, sweet white wine, sugar, cinnamon stick, and star anise. Bring to a simmer.

Cook for about 15-20 minutes or until the pineapple is tender and the liquid has reduced slightly. Remove from heat and let cool.