Ricotta, lemon and olive oil ring cake from The Guardian Cook supplement, August 26, 2017 (page 7) by Rachel Roddy

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Notes about this recipe

  • ALawson25 on May 25, 2021

    A good way to use up leftover ricotta. Agree with the other comment about a drizzle, could add a lemon icing. The texture of the crumb was very good though. Made in my loaf tin (900g tin) but took waaaay longer than 50 mins.

  • debkellie on September 28, 2018

    Easy, moist cake.. but boring. Needs some sort of drizzle or syrup/icing to enhance flavour.

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