Olive~Me & Co’s Lavender Olive Oil Loaf w/ Honeyed Ricotta Whipped Cream

Ingredients:

Loaf:

• Baking Spray with Flour
• 1 3/4 cups All Purpose Flour
• 1 1/2 teaspoons baking powder
• 1 cup sugar
• 1 tablespoon finely grated orange peel
• 1 tablespoon Olive~Me & Co’s Herbes de Provence Olive Oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2/3 cup plain yogurt
• 3 large eggs
• 2/3 cup Olive~Me & Co Arbequina Olive Oil ( or try our Blood Orange Olive Oil for an extra kick of flavour)
• 1 teaspoon vanilla extract
• one or two sprigs of lavender for garnish (optional)

Honeyed Ricotta Whipped Cream:

• 3/4 cup heavy cream
• 3 tablespoons honey
• 3/4 cup ricotta cheese, at room temperature

Instructions:

Pre heat oven to 350°F. Coat pan generously with no-stick baking spray and flour.

1. Mix flour, baking powder, sugar, orange peel, 1 tablespoon herbes de provence olive oil, salt and pepper in large bowl. Whisk yogurt, eggs, oil and vanilla in separate bowl until smooth. Blend yogurt mixture with flour mixture, until just combined. Pour batter into prepared pan.
2. Bake for 55 minutes for a 9×5 loaf, 35 minutes for a small loaf,15-20 minutes for muffins,  or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan and cool completely.

Honeyed Ricotta Whipped Cream:

1. Whip heavy cream with electric mixer until soft peaks form. Drizzle in honey, beating until stiff peaks form. Blend in 1/3 ricotta cheese at a time, beating until fluffy. Add purple food colouring, if desired.  Top with Honeyed Ricotta Whipped Cream. Garnish with sprinkle of dried lavender.