Lavender Olive Oil Cake with Honeyed Ricotta

Lavender Olive Oil Cake with Honeyed Ricotta

Tags: Cakes, Dessert/Sweets

  • Prep Time: 30 min
  • Cook Time: 55 min
  • Ready Time: 150 min
  • Yield: 8 to 10 servings

Ingredients

  • Pillsbury® Baking Spray with Flour
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 cup sugar
  • 1 tablespoon finely grated orange peel
  • 1 tablespoon crushed, dried lavender, plus additional 1 to 2 tbsps. for garnish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup plain yogurt
  • 3 large eggs
  • 2/3 cup Crisco® Pure Olive Oil
  • 1 teaspoon vanilla extract

HONEYED RICOTTA WHIPPED CREAM

  • 3/4 cup heavy cream
  • 3 tablespoons honey
  • 3/4 cup ricotta cheese, at room temperature

Preparation Directions

  • HEAT oven to 350°F. Coat 9x5 loaf pan generously with no-stick baking spray with flour.
  • MIX flour, baking powder, sugar, orange peel, 1 tablespoon dried lavender, salt and pepper in large bowl. Whisk yogurt, eggs, oil and vanilla in separate bowl until smooth. Blend yogurt mixture with flour mixture, until just combined. Pour batter into prepared pan.
  • BAKE 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely.

HONEYED RICOTTA WHIPPED CREAM

  • WHIP heavy cream with electric mixer until soft peaks form. Drizzle in honey, beating until stiff peaks form. Blend in 1/3 ricotta cheese at a time, beating until fluffy. Slice cake, top with a dollop of Honeyed Ricotta Whipped Cream. Garnish with sprinkle of dried lavender.

Nutritional Information Per Serving

Serving Size (1 slice, 1/8 of cake), Calories 540 (Calories from Fat 270), Total Fat 31g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 110mg, Sodium 290mg, Total Carbohydrate 57g (Dietary Fiber 1g, Sugars 33g), Protein 9g; Percent Daily Value*: Vitamin A 10%, Vitamin C 2%, Calcium 20%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.