Ricotta and lemon ring cake

Ingredients

• extra-virgin olive oil 180ml, plus extra for greasing
• plain flour 250g, plus extra for dusting
• baking powder 2 heaped tsp (I use a packet of lievito, an Italian raising agent of seemingly magical powers)
• sugar 150g
• ricotta 250g
• eggs 4, large
• unwaxed lemons zest of 2
• juice 1 lemon, ~40ml

glaze

• juice 1 lemon
• 1 cup icing sugar

Directions

1. Preheat the oven to 180°C and grease and flour a ring or bundt tin approximately 23cm in diameter, or a standard 1kg loaf tin. In a large bowl, mix together the flour, baking powder, sugar and lemon zest. In another bowl, whisk together the ricotta and olive oil, then add the eggs one by one, beating between each addition, until smooth. Add lemon juice and beat until combined.
2. Add the ricotta mixture to the flour mixture and whisk until you have a thick batter. Pour the batter into the prepared tin.
3. Place cake into hot oven, and immediately turn down to 160°C. Bake for 30-40 minutes if you are using a ring tin (40-50 for a loaf tin), or until the cake is golden and fully set. Allow the cake to cool before turning it out of the tin and on to a plate.
4. Mix glaze ingredients until smooth (it should be runny) and spread over warm cake