200 g caster sugar
4 tbsp extra virgin olive oil
170 g fresh full-cream ricotta, well drained
210 g self-raising flour, sifted
70 g almond meal
finely grated zest of 2 lemons
juice of 1 lemon
1 tsp vanilla paste or extract (or half a freshly scraped vanilla bean)
1 tbsp amaretto (optional, see Note)
Cooling time 40 minutes
Preheat the oven to 180°C. Butter and flour a Bundt tin.
In a large bowl, beat the eggs with the sugar until pale and creamy. Add the olive oil and ricotta and mix until smooth. Gently fold in the flour and almond meal, then add the lemon zest and juice, vanilla and amaretto (if using).
Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely in the tin before turning out onto a plate.
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