Meyer Lemon Olive Oil Cake with Fresh Ricotta & Honey
Serves: One 9" cake
  • 2¼ cups Gluten Free Oat Flour
  • ½ cup Coconut Palm Sugar
  • 1½ tespoons Sea Salt
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1¼ cup Olive Oil
  • 1 cup Coconut Milk
  • ⅔ cup Honey
  • 3 Eggs
  • zest of 2 Meyer Lemons
  • ¼ cup Fresh Meyer Lemon Juice
  • ¼ cup Lemon Liqueur (limoncello or other)
  • 1 recipe Fresh Ricotta
  • Honey, to drizzle on top
  1. Preheat oven to 350 degrees. Grease a 9" springform pan and line the bottom with parchment paper. A deep pan with 3 inch sides is best. If your sides are not 3" high, consider baking this in a 10" springform pan.
  2. In a mixing bowl, whisk together the flour, coconut palm sugar, sea salt, baking soda and baking powder.
  3. In another large mixing bowl, whisk together the olive oil, coconut milk, honey, eggs, lemon zest, lemon juice, and lemon liqueur until well combined. Add the dry ingredients to the bowl and whisk together until just combined and smooth.
  4. Pour the batter into the prepared pan. You can line the pan with bake even strips for a perfectly flat top, if you like, but it is not necessary. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove and let cool for 30 minutes.
  5. Remove sides of pan and parchment paper and place cake on a stand or serving platter.
  6. Top with freshly made ricotta cheese (best when still warm - about 10 minutes after making) and a generous drizzle of honey.
  7. Serve warm.
  8. *If you do not use all of the cake, the ricotta will need to be stored in an airtight container in the fridge. The cake needs to be stored at room temperature because of the olive oil inside of it (olive oil becomes somewhat solid when chilled and would alter the texture of the cake).
  9. To avoid having to remove the ricotta from the top of the cake to store, you could simply top the cake with the cheese on a slice by slice basis.
Recipe by The Kitchen McCabe at