Lemon Zucchini Cakes with Olive Oil, Ricotta and Almonds

Juicy little cakes made with olive oil and grated zucchini, flavored with lemon, ricotta and almonds. They taste good lukewarm or cold and go well with a spoonful of ricotta or yogurt.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 120 g Zucchini
• 2 pc Eggs (size M)
• 60 g Sugar
• 50 ml Olive oil
• 60 g Plain flour (type 405)
• 0.5 tsp Baking powder
• 1 pc Organic lemon (zest and juice)
• 50 g Ricotta
• 20 g Sliced almonds
• 1 pinch Salt
• 5 g Powdered sugar

Method

1. Preheat the oven to 180 °C top and bottom heat. Lightly grease two small ovenproof dishes (about 12 cm) with olive oil.
2. Finely grate the zucchini and briefly squeeze it out in a sieve or kitchen towel so it doesn't become too wet.
3. Beat the eggs with the sugar and a pinch of salt for about 3 minutes until frothy.
4. Slowly stir in the olive oil, then smooth the ricotta and add the lemon zest and 1 tbsp lemon juice.
5. Mix the flour and baking powder, sift, and fold in briefly. Finally, fold in the grated zucchini.
6. Fill the batter into the dishes, sprinkle the sliced almonds on top, and bake the cakes for 25 to 30 minutes, until golden brown and a wooden skewer comes out clean.
7. Let the cakes cool for 10 minutes, dust with powdered sugar, and serve lukewarm or cold.