Dessert

Olive Oil Cake with Grilled Apricots, Whipped Ricotta & Candied Thyme

Name: Olive Oil Cake with Grilled Apricots, Whipped Ricotta & Candied Thyme
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: ¼ cup extra-virgin olive oil, plus 1 tablespoon for grilling; ⅓ cup granulated sugar; 1 large egg; ¼ cup whole milk; ½ cup all-purpose flour (or ⅓ cup almond flour + ¼ cup cornstarch for gluten-free); 2 tablespoons polenta cornmeal; ½ teaspoon baking powder; 1 lemon, zested and 1 tablespoon juice; ¼ teaspoon vanilla extract; Pinch of sea salt; 4 small apricots, halved; ½ cup ricotta cheese, full-fat; 1 tablespoon raw honey; 4 fresh thyme sprigs (2 candied, 2 for garnish); Maldon salt for finishing

Summer's graceful finale: a fragrant olive oil cake infused with lemon zest and a whisper of vanilla, studded with cornmeal for gentle crunch. Grilled apricots caramelize into jammy perfection, crowned with whipped ricotta's delicate tanginess and candied thyme's sophisticated herb notes.

737cal 16gprotein 84gcarbs 40gfat 15min prep 22min cook 2serves

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