Dessert

Olive Oil Cake with Grilled Apricots, Whipped Ricotta & Crispy Honey Tuile

Name: Olive Oil Cake with Grilled Apricots, Whipped Ricotta & Crispy Honey Tuile
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Ingredients: For the cake: 150ml extra-virgin olive oil, 150g all-purpose flour, 100g caster sugar, 2 large eggs, Zest of 2 lemons, 2 tbsp lemon juice, 1 tsp baking powder, ¼ tsp sea salt, 80ml whole milk; For serving: 200g ricotta cheese, 2 tbsp honey (divided), ½ tsp vanilla extract, 4 ripe apricots, halved and pitted, 1 tbsp olive oil for the pan, Sea salt to taste; For the tuile: 3 tbsp honey, 2 tbsp butter, 1 tbsp water, 1 tsp fresh thyme leaves

A simple, lemon-scented olive oil cake—tender, moist, not too sweet—is the base for warm grilled apricots that have been halved and caramelized in a hot pan until their cut sides are charred and jammy. A cloud of whipped ricotta sweetened with honey and vanilla sits on top, with a crispy honey tuile for crunch and a final drizzle of warm honey scented with thyme.

420cal 12gprotein 48gcarbs 22gfat 10min prep 18min cook 2serves

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