Prosecco, Lemon and Olive Oil Cake
Photography Aaron McLean.
This super moist cake makes a gorgeous dessert or afternoon tea. The unfilled cakes will keep for 3-4 days in an airtight container.
Serves: 8–10
INGREDIENTS
Lemon drizzle
1/3 cup lemon juice
2½ tablespoons caster sugar
Cake
3 eggs
1¼ cups caster sugar
finely grated zest 3 large lemons
juice 1 lemon
150 ml Prosecco or other sparkling white wine
100 ml mild flavoured olive oil
100 ml vegetable oil
2 cups plain flour
½ teaspoon sea salt
1 tablespoon baking powder
2 x 20 cm cake tins
Ricotta cream
250 grams firm ricotta, I used Clevedon Valley Buffalo
¼ cup sour cream
2 tablespoons icing sugar
½ cup lemon curd
2 tablespoons chopped pistachio nuts, optional
METHOD
Grease 2 x 20 cm cake tins cake tins and line the bases with baking paper.
Preheat the oven to 180˚C.
Drizzle: Combine the juice and caster sugar in a bowl and stir to dissolve the sugar. Set aside.
Cake: Beat the eggs and sugar in an electric mixer until very thick and pale.
Combine the lemon zest and juice, Prosecco and both the oils in a bowl. Add to the egg mixture and stir to combine.
Sift the flour, salt and baking powder over the egg mixture and using a large metal spoon, gently but thoroughly fold together making sure there are no pockets of flour in the batter.
Divide evenly between the tins and bake for 20 minutes until golden in colour and firm to the touch.
Remove from the oven and while still hot, brush the drizzle over the top of both cakes. When the cakes are cold remove from the tins and peel off the lining paper.
Ricotta cream: Put the ricotta, sour cream and icing sugar in a bowl and combine. Place one cake on a serving plate and spread with lemon curd then with the ricotta cream. Top with the second cake and sprinkle with the pistachios.
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