Lemon Olive Oil Cake with Blueberry Ricotta Icing

Cake

• 250g cake flour
• 2 tsp baking powder
• ½ tsp salt
• 200g caster sugar
• 180ml extra virgin olive oil
• 3 eggs
• 180ml Greek yoghurt
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract
• Ricotta Icing
• 375g fresh ricotta
• 125g cream cheese, softened
• 80g icing sugar, sifted
• Zest of 1 lemon
• 1 tsp vanilla extract

Blueberry Swirl

• 200g blueberries
• 2 tbsp caster sugar
• 1 tsp lemon juice

To Decorate

• Fresh blackberries
• Lemon zest
• Edible flowers

Preheat oven to 170°C.

Grease a Le Creuset Round Shallow Casserole, and line with baking parchment.

Whisk together the olive oil, sugar, eggs, yoghurt, vanilla, lemon zest and juice.

Fold in the flour, baking powder and salt until just combined.

Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.

Cool completely in the casserole.

Beat together the ricotta, cream cheese, icing sugar, vanilla and lemon zest until smooth and creamy.

Spoon the icing over the cooled cake and gently swirl through the blackberry mixture.

Finish with fresh blueberries, lemon zest and edible flowers for a relaxed countryside garden-party look.