Olive oil ricotta cake with Concord grape coulis from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 247) by Deb Perelman

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Notes about this recipe

  • lholtzman on September 17, 2024

    The grape coulis is really nice. It’s not too thick, so I think you could mix it with seltzer for homemade grape soda.

  • alisonkc on January 21, 2014

    I've made this several times, it's a really great cake to bring for an occasion where you don't want something too sweet. (Presence of other desserts, work birthday celebration happening in the AM, etc.) I typically slice it in half and fill it with a jam I make that's a blueberry & apple base infused with fennel, peppercorn and bay leaf. Also tasted great with a strawberry balsamic jam.

  • Prim on September 09, 2013

    Excellent cake, very moist and flavorful. I increased the lemon zest to 1 tablespoon and added 8 plums, halved and pitted, cut side down, to the top of the batter. I had to increase the baking time to 45 min.

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