Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An airy olive oil cake flavored with lemon and vanilla, topped with lemony whipped ricotta and fresh strawberries in chamomile-infused honey. Light, moist, and elegant with subtle floral notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup granulated sugar, plus 2 tablespoons
- 3 large eggs, at room temperature
- 1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
- 1 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 1 cup whole milk, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/4 cup honey
- 2 chamomile tea bags ((optional))
- 2 cups fresh strawberries, sliced
- 2 cups whole milk ricotta cheese
- 2 tablespoons honey
- zest and juice of 1 Meyer (or regular) lemon
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 331mg
- Total sugar
- 43g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 347mg
- Calcium
- 179mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 331MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.