Olive Oil Cake
Rosemary and olive oil cake – Simon Rimmer, Sunday Brunch
Serves 8-10; Prep: 20 mins; Cooking 45-50 mins
Ingredients
- 4 eggs
- 150g sugar
- 125ml extra virgin olive oil
- 1 tbsp fresh finely chopped rosemary
- 300g plain flour
- 1 tbsp baking powder
- salt
For the ricotta cream:
- 250g ricotta
- 250ml whipped cream
- 60g sugar
- 1 teaspoon black pepper
- 1 teaspoon vanilla
