Avocado Ricotta Olive Oil Cake
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Dense and rich Avocado Ricotta Olive Oil Cake with fresh lemon zest and lemon juice, topped with Vanilla Bean Lemon Cream Cheese Frosting.
Happy Tuesday everyone, how are you doing after Valentine’s Day? We had a very low key celebration at home with friends over a pot of delicious chicken tights baked in tomato sauce served with spaghetti, good company and good food, what else can I ask for? My son’s middle name is Valentin and my late grandfather’s name was also Valentin, so this holiday is extra special for us. To add to the mix, me and my husband started dating on Valentine’s Day many years ago! Any holiday that ends with Avocado Ricotta Olive Oil Cake is a good one.
This long weekend was kind of a blur, on Friday I made a long list of things I want and need to do and I barely crossed any of those. My baby boy is still recovering after his surgery from almost two weeks ago, so for the last few days he just wanted to snuggle, which I was more than happy to do.
On Saturday we went into the city and had some amazing tacos at the Chelsea Market and later some much needed noodle soup as it was a very cold day. Sunday was spend in the house, with my men and later our friends joined us, and on Sunday night after everyone fell asleep I got the urge to bake and I made us this Avocado Ricotta Olive Oil Cake with Cream Cheese Frosting.
This Avocado Ricotta Olive Oil Cake with Cream Cheese Frosting is amazing, hands down the flavors are so good. Obviously, I haven’t used any butter, I replaced the fat with two ripe avocados and olive oil and added some ricotta into the mix, because let’s face it, everything is better with ricotta.
I also added fresh lemon zest and lemon juice to the cake for a bright citrusy note. The cake is super decadent, rich and dense with almost a sticky crumb which by the way I love. For those of you who fear avocados in baking, you can’t taste the avocado at all! You can get a tiny, tiny hint of olive oil flavor, but it pairs so well with the citrus.
If you have some brown avocados sitting on the counter and you didn’t get a chance to use them in your favorite guacamole, don’t worry, you can use them in this Avocado Ricotta Olive Oil Cake and save them. Topped with tangy Lemon Cream Cheese Frosting with vanilla beans this cake is out of this world. I kept the frosting on the tangy side by adding fresh lemon juice, I just think it pairs so well with the sweet and rich cake! Just look at that fabulous and dense cake topped with a cloud of cream cheese frosting.
This is what I used (affiliate link, you don’t pay extra, I just earn a small commission):
Silicone Bundt Cake Mold – Elbee Silicone Flower Cake Bundt Pan
- 2 ripe avocados, pitted
- 3 cups all purpose flour
- 3 cups granulated sugar
- 4 eggs, room temperature
- 1 cup ricotta
- ½ cup olive oil
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 4 ounces cream cheese, room temperature
- ½ cup confectioner's sugar
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 1 vanilla bean, seeds only
- Preheat oven to 350F.
- Spray a 11inch bundt pan (preferably a silicone one) with non-stick cooking spray.
- Using a food processor, whip the avocados until they resemble a silky paste.
- In a medium bowl mix dry ingredients: flour, salt and baking powder, set aside.
- Add the avocado paste to the bowl of a stand mixer fitted with the wire whisk, add sugar and mix until well combined. Slowly and one at a time add the eggs, followed by the ricotta cheese, olive oil, lemon juice and lemon zest. Using a spatula scrape the sides of the bowl and mix until well combined.
- Slowly add the ingredients into the mixture, one cup at a time. Mix until blended taking care not to over mix.
- Bake for 70 minutes or 80 minutes, until a toothpick inserted in the middle of the cake comes out clean.
- After 60 minutes of baking, cover the top with aluminum foil and bake for another 10 or 20 minutes. This will protect the cake from burning.
- Remove from the oven and let it cool on a wire rack for about 60 minutes, then turn out the bundt cake onto a cake plate. Store at room temperature in an airtight container or cover with a cake dome. Allow the bundt cake to cool completely before icing.
- Add softened cream cheese and sugar to the bowl of a stand mixer fitted with the wire whisk. Mix until combined and without lumps, add lemon juice, vanilla bean seeds and milk one tablespoon at a time until desired consistency is achieved. Using a spatula scrape the sides of the bowl and mix until well combined.
- Pour the frosting over the chilled bundt cake and serve.