Cacio e Pepe Olive Oil Cake
This Cacio e Pepe Olive Oil Cake is perfect for people who want a sweet treat that’s not too sweet. Yes, there’s sugar, but the olive oil mellows it out, and the parmesan cheese and black pepper give it the savory balance. Serve with some extra parmesan sprinkled on top or a dollop of lightly sweetened whipped cream. A fun take on a classic pasta dish you know and love.
Print
Pin
Servings: 12 servings
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon fresh cracked black pepper
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 cup extra virgin olive oil
- 1 cup whole milk
- ¼ cup whole milk ricotta cheese
- 1 cup grated parmesan cheese
Instructions
- Preheat your oven to 350°F.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
- In a large bowl, whisk together the granulated sugar and eggs until a shade paler and frothy on top.
- To the egg mixture, add the extra virgin olive oil, whole milk, and ricotta cheese. whisk to combine.
- Add the flour mixture to the wet mixture and whisk to combine about 80% of the way.
- Add the parmesan cheese and finish whisking to combine everything together.
- Transfer to a prepared (sprayed & parchment paper) 9" baking pan and bake 40-50 minutes until cooked through and lightly golden on top.
Video
Nutrition Estimate
Calories: 426kcal | Carbohydrates: 47g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.004g | Cholesterol: 53mg | Sodium: 450mg | Potassium: 105mg | Fiber: 1g | Sugar: 22g | Vitamin A: 189IU | Calcium: 142mg | Iron: 2mg