Avocado Ricotta Olive Oil Cake

Olive Oil Cake is dense and rich with fresh lemon zest and lemon juice, topped with vanilla bean lemon cream cheese frosting.

We like making easy and tasty Bundt Cakes, like Rainbow Bundt Cake, Lemon Lime Bundt Cake and Bundt Jelly Cake.

Olive Oil Cake

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. Then, I added some ricotta into the mix, because let’s face it, everything is better with ricotta.

In addition ,I added fresh lemon zest and lemon juice to the cake for a bright citrusy note. The cake is super decadent, rich and dense. It also has 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.

How to make lemon zest?

Follow the easy steps below:

• First, rinse the lemon.
• Then, set your tool over a cutting board. A microplane produces a very fine zest, perfect for baking and cooking. If you don’t have a microplane, use the smallest holes on an ordinary grater.
• Grate the yellow skin of the lemon only. Grate just enough to get through the yellow skin, this way you can avoid the bitter white pith underneath.
• Rotate the lemon and repeat. Once the white pith is exposed, rotate the lemon and zest the next strip of peel. Repeat until most of the peel is removed, or until you have enough zest for your recipe.

How to slice or dice an avocado?

• First, cut the avocado in half.
• Then, remove the pit – to do that, aim your knife at the pit and whack into it, twist the knife to pull out the pit.
• Next, use your knife’s tip to score avocado flesh, making squares, then scoop it out with a spoon.
• If you are looking to slice the avocado, use a spoon to loosen skin all the way around, and scoop out the flesh whole. Place flat side down on cutting board and slice using the tip of your knife.

Print

Servings: 14 servings

Olive Oil Cake

Prep Time:

20 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 30 mins

Olive Oil Cake is dense and rich with fresh lemon zest and lemon juice, topped with vanilla bean lemon cream cheese frosting.

Ingredients

• 2 ripe avocados pitted
• 3 cups all purpose flour
• 3 cups granulated sugar
• 4 eggs room temperature
• 1 cup ricotta
• 1/2 cup olive oil
• 1/2 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 4 ounces cream cheese room temperature
• 1/2 cup confectioner's sugar
• 1 tablespoon lemon juice
• 2 tablespoons milk
• 1 vanilla bean seeds only

Instructions

1. Preheat oven to 350F.
2. Spray a 11inch bundt pan (preferably a silicone one) with non-stick cooking spray.
3. Using a food processor, whip the avocados until they resemble a silky paste.
4. In a medium bowl mix dry ingredients: flour, salt and baking powder, set aside.
5. 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.
6. Slowly add the ingredients into the mixture, one cup at a time. Mix until blended taking care not to over mix.
7. Bake for 70 minutes or 80 minutes, until a toothpick inserted in the middle of the cake comes out clean.
8. 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.
9. 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.
10. 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.
11. Pour the frosting over the chilled bundt cake and serve.

Calories: 453, Fat: 17g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 117mg, Potassium: 305mg, Carbohydrates: 70g, Fiber: 3g, Sugar: 47g, Protein: 7g, Vitamin A: 5.7%, Vitamin C: 5.2%, Calcium: 11.3%, Iron: 13.3%

Author: Catalina Castravet

Course: Dessert

Cuisine: American

Keyword: Olive Oil Cake

All images and text © for Peas and Peonies, LLC.

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