Step 1

Pre-heat oven to 180°C (160°C fan-forced).

Step 2

Grease and line a 7-inch round and deep cake pan with baking paper.

Step 3

Add olive oil, lemon zest, lemon juice, eggs and caster sugar to the bowl of an electric mixer. Beat for 3-4 minutes until pale, creamy and voluminous.

Step 4

Add flour and ricotta cheese. Mix very gently with a wooden spoon until the batter is just combined, ensuring there are small lumps of ricotta intact in the batter. At this point if you feel the batter is too stiff (it should be the consistency of a thick paste but not soft and runny), you made add 2-3 tablespoons milk of choice to loosen it up in order to get the perfect crumb after baking.

Step 5

Bake in the preheated oven for 50-55 minutes until golden and cracked on top.

Step 6

Remove from oven. Cool for 10 minutes. Dust with icing sugar, cut and serve.