Olive Oil Ricotta Cake with Strawberry Basil Compote

cakebycourtney.com

Mary Beth

subheading: FOR THE CAKE:

3 cups (360 g) all-purpose flour

3 teaspoons (12 g) baking powder

1 teaspoon (5.6 g) salt

1 cup (218 g) olive oil

1 ¾ cups (350 g) sugar

3 eggs, room temperature

1 tablespoon (6 g) lemon zest about one large lemon

2 cups (500 g) ricotta cheese, room temperature

subheading: FOR THE COMPOTE:

1 pound strawberries, quartered

½ cup (100 g) granulated sugar

2 tablespoons (30.25 g) lemon juice

½ tablespoon (3 g) lemon zest

1 tablespoon (8.12 g)cornstarch, sifted

½ teaspoon (.8 g) finely chopped basil

subheading: FOR THE FROSTING:

1 cup (226 g) unsalted butter. room temperature

8 oz. mascarpone cheese, room temperature

5 cups (625 g) powdered sugar, measured and then sifted

3 tablespoons (43.3 g) heavy whipping cream

1 teaspoon (4.2 g) lemon extract

Directions at cakebycourtney.com

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