- [Billy] This video
is done in partnership
with Bob's Red Mill.
Hey, guys, what's going on?
Chef Billy Parisi here.
Thanks so much again for
checking out my YouTube channel.
Today I'm gonna make one of
my all time favorite cakes.
It's a ricotta olive oil
cake with lemon and almonds.
The first thing we wanna do to get started
on this recipe is whisk together
all of our wet ingredients.
So in a bowl we're gonna add in
some whole fat, whole milk ricotta cheese.
Fat equals flavor.
And the next thing we're gonna put
in there is some olive oil.
I know that sounds crazy,
but the flavor is incredibly
subtle and it's so delicious.
Next we're gonna zest in a
lemon using a Microplane.
I'm not gonna use any juice,
because I want the zest
to really provide all
of the delicious lemon
flavor into this cake.
So be sure to zest the entire
thing as well as you can.
And of course we're
gonna mix in a little bit
of sugar into our fat, 1 1/2 cups full.
So add those in there right
to our wet ingredients.
And once everything is
in there at this point,
what we wanna do is whisk it
until it's completely mixed together.
And you'll know this because
the ricotta will start
to break up and sort of turn
into these very small little
tidbit pieces, if you will.
Once the wet ingredients
sort of smooth out
and those little ricotta
chunks sort of go away,
we know we're in a good place,
because at this point
what we really wanna do
is get in our eggs.
So, we wanna add the eggs
in just one at a time.
So simply crack them in one at a time
and immediately whisk them
until they're completely mixed in.
This is going to help our cake
be nice and light and fluffy.
It's also going to ensure
that our eggs are completely mixed in.
Also, it's going to help in the
rising process of this cake.
So, again, we'll go onto the second egg.
Once everything is mixed in,
we wanna add it in there.
Give it a really nice whisk
before we add in our final third egg.
And, again, whisk that in completely.
Our wet ingredients should
look nice and smooth
and are just about ready
for our dry ingredients.
So, in a separate bowl,
we're going to add in
some Bob's Red Mill
Super-Fine Almond Flour.
Almond flour is obviously high in protein.
It's got a lot of great flavor,
and it's just almonds
that are finely ground up.
We use Bob's Red Mill for
just about everything.
They have an assortment
of amazing products,
whether it be flours or
grains or even legumes.
We use it all the time.
Bob's Red Mill Almond Flour
has been around forever,
and I've honestly used it
for almost seven years now.
And even the all-purpose
flour is something we use
in our daily cooking.
It's loaded with high protein.
Great for breads, also
wonderful for cakes and cookies.
So go ahead and add that,
along with some baking powder.
We're gonna add in a
little bit of kosher salt
and finally finish up
with some baking soda.
At this point, we wanna give it a whisk.
And we're doing this to sort
of break up any of the clumps.
Since we're not sifting it,
it's hard to do with the almond flour,
we wanna make sure it's kind of smooth.
So go ahead and transfer it
next to our wet ingredient bowl.
Give it a nice whisk until
it is completely combined.
But I do have to note, you
don't wanna overmix this,
or else it will make
the cake sort of dense
and you'll lose a lot of that
nice light and fluffiness
that we were hoping to get from the cake.
And at this point we wanna transfer it
to a nine inch springform pan
so that this cake gets nice and tall
and it's easy releasable
with the springform
setting on the outside.
So using a rubber spatula,
go ahead and guide the batter
into the springform pan.
And at this point I like
to give it a few knocks,
sort of get out any air
pockets at the bottom
that you may not see and maybe
level it out a little bit.
We're going into the oven on 350 degrees.
It's going to take in
between 45 and 50 minutes
or until it's nice and brown
on top and firm in the center.
This is incredibly important,
so make sure you follow that.
What we wanna do now is let
this cake rest completely.
It's going to take about an
hour and 1/2 or two hours.
I know that's so hard,
but do your best to make
sure that you let it cool.
Now we wanna remove the springform pan,
and we're simply going to transfer it
to a parchment paper baking sheet.
And I'm just doing this
because I'm about to make a mess here
by sprinkling on some powdered sugar.
And at this point the cake can
be finished, but you know me.
I've always gotta take
food to the next level,
so I'm gonna decorate
this up a little bit more.
I've got some whipped cream lying around
which is going to enhance it.
So, transfer it over to a nice cake round,
or a plate is fine.
I like to make it fancy.
I'm going to give a few
heavy whipped cream dollops.
And if you've got fresh
whipped cream lying around,
this is a perfect time to use it.
Make sure that if you do make
your homemade whipped cream
not to do a ton of sugar.
You want this cake to be
lightly sweet, not overly sweet.
And the whipped cream is just going
to help enhance the flavor of this cake.
Honestly, it's absolutely delicious,
and it's going to be hard for you not
to wanna spread that
whipped cream all over top,
but just be mindful and use
it gently on the right side.
We're gonna add on some
lemon slices that I cut up,
just to help fill in some of those gaps
and make it look really pretty.
Obviously you wanna take these
off before you eat the cake,
or else it will be incredibly tart.
I'm gonna finish off with
a little bit of greenery
by adding on some fresh mint leaves.
And this is really just for color.
You could obviously eat
the mint if you wanted to,
and it would go great with the lemon,
but I'm doing it there
more for just color.
So, at this point we've got a beautiful
ricotta olive oil cake recipe
with lemon and almonds.
It's so light, it's so delicious,
and, honestly, it goes amazing
with a cup of black coffee in the morning.
It's not one of those
overly sweetened cakes.
It's very subtle.
The olive oil is subtle, but all that fat
from the olive oil just makes
this cake so light and fluffy
and absolutely delicious.
Well, thanks guys so much
for checking out this video.
Please sub my YouTube channel.
Please share this video and other videos.
I'd love to get the word
out a little bit more.
And be sure to come back next week
to see what recipe we're doing next.
But for now I'm signing off,
because I clearly have a ton
of ricotta olive oil cake left to eat.
We'll see you guys later.
