Orange Blossom Rhubarb Olive Oil Cake
Ingredients
Units
Scale
Rhubarb Base
- 2 to 3 tablespoons sugar (enough to lightly coat the bottom of the pan)
- 3 to 4 stalks rhubarb, cut into 1-inch pieces
- 2 to 3 tablespoons unsalted butter, cut into small pieces
Cake Batter
- 1 cup sugar
- zest of 1 lemon
- zest of 1 small orange
- 1/2 cup whole milk ricotta
- 3 large eggs, room temperature
- 1/2 cup extra virgin olive oil
- 1 tablespoon orange blossom water
- 1 cup all-purpose flour
- 1/2 cup almond meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9-inch round cake pan and line the bottom with parchment. Sprinkle 2 to 3 tablespoons of sugar evenly across the base. Zest the small orange directly over the sugar. Arrange the rhubarb in a single layer and dot with butter.
- In a mixing bowl, combine the 1 cup sugar with the lemon and orange zest. Rub the zest into the sugar with your fingertips until fragrant.
- Add the ricotta to the infused sugar and mix until smooth. Beat in the eggs one at a time. Whisk in the olive oil and orange blossom water.
- In a separate bowl, whisk together the flour, almond meal, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
- Pour the batter evenly over the rhubarb. Smooth the top and tap the pan lightly on the counter to release air bubbles. Bake for 45 to 55 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes. Run a knife around the edge, place a plate on top, and carefully invert the cake onto the plate. Peel off the parchment and let cool before serving.
