LEMON AND RICOTTA OLIVE OIL CAKE

1 cup extra virgin olive oil
80 grams ricotta cheese, (1/3 cup)
2 cups plain flour
5 eggs
1 1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon bicarb soda
finely grated rind 1 lemon
pinch salt

greas sides and line bottom of 23 cm (9 inch) springform tin.

using an electric mixer, beat the eggs, zest and sugar for 2
minutes.

pour in the olive oil and beat until well combined.

add the ricotta cheese and salt and beat until well combined.

add the flour, baking powder and bicarb soda and  mix on low
speed until well combined.

pour into spring form tin.

cook  for approx. 50 minutes to 1 hour or until golden on top and a skewer inserted in the center comes out almost clean.

cool in tin for 5 minutes then remove to a wire rack and

allow to cool completely.

ice.

ICING

3 cups icing sugar
2 tablespoons butter
lemon juice

dessicated coconut, optional

mix the icing sugar and butter with enough lemon juice to make a spreadable paste.

spread over cake and sprinkle with the coconut.