Gluten Free Olive Oil Cake w Orange-Ricotta Frosting

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This gluten-free olive oil cake is incredibly moist and flavorful, making it perfect even without frosting. For a touch of indulgence, try it with a bright orange ricotta frosting—or simply dust with powdered sugar for an elegant finish.

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Ingredients: Olive Oil Cake

• 3 large eggs

• 250g sugar

• 265g gluten free 1:1 baking flour (I use Bob’s Red Mills)

• 105g fine almond flour

• 3/4 cup (185ml) olive oil

• 1 cup milk

• 1 tsp baking powder

• 1/4 teaspoon baking soda

• 2 tbsp fresh orange juice

• 1.5tsp cardamom

• 1tsp ginger

• 1tsp salt

Ingredients: Orange-Ricotta Frosting

• 30g butter (room temperature)

• 40g whole milk ricotta

• 1.5-2 cups powdered sugar

• 1-2tsp fresh orange juice

• 1tsp orange zest

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Process: Olive Oil Cake

1.

Preheat your oven to 350°F (170°C).

Grease a 9-inch (23cm) or a 10-inch round pan.

2.

Whisk eggs and sugar 3-5mins until light and fluffy. Sift the dry ingredients on the side.

3.

Add olive oil, milk and orange juice to the eggs and mix briefly on lowest speed.

4.

Add the dry and mix again briefly on lowest speed. Fold with a spatula a few times.

5.

Bake approximately one hour. Let the cake rest in the pan for 30 minutes, then flip it out onto a

wire rack. Allow to cool completely, about 2 hours.

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Process: Orange-Ricotta Frosting

1.

Whip butter, ricotta and sugar on medium speed until smooth.

2.

Add orange juice and orange zest and mix another minute. Rest in fridge 30 minutes before applying on top of the cake.

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Final Touches

Decorate with ricotta frosting and extra orange zest on the top. You can substitute the frosting with just powdered sugar and zest on the top as well.

Keeps beautifully in the fridge for up to 5 days—and it’s stays super moist for at least 3!