Raspberry, Almond and Ricotta Cake

If you are looking for an easy but delicious foolproof cake this Raspberry, Almond and Ricotta Cake is the recipe for you. It is ultra-moist, yet super light, incredibly easy to put together, and has the most delicious flavour and texture. It's all made in one bowl so couldn't be easier.

Imagine fruity raspberries scattered throughout a soft almond and vanilla-infused sponge, sprinkled with crunchy flaked almonds that have gone all golden and toasted in the oven. Simply divine! I love it dusted with icing sugar with a dollop of yoghurt or clotted cream for an afternoon tea treat - or if I am in need of some cosy comfort, warmed up and served with some hot custard for pudding. You will love this one too… 

I used to think that ricotta cake was rather complicated as I had been taught to make it by separating the eggs. However, this all-in-one cake method works brilliantly (a bit like my French Gateau au Yaourt). The combination of the extra virgin olive oil, ricotta and ground almonds in the batter give the moistest, lightest texture you can imagine - honestly, you simply have to try it. I also love the fact that this cake is so versatile - you can easily switch up the raspberries for all sorts of berries in the summer, or chopped up plums in the autumn. 

Why you will love this Raspberry, Almond and Ricotta Cake recipe:

• It is quick and easy to put together but looks and tastes delicious.
• It's made in one bowl
• It is perfect to make when raspberries are in season.
• It is full of flavour and texture thanks to the crunchy, nutty almonds, fruity raspberries, sweet vanilla and zesty lemon.
• It is so versatile - you can use all sorts of berries.
• It is the perfect coffee morning or teatime bake - and equally delicious served warm for pudding.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Ricotta - this is a delicious Italian cheese made from whey. It is traditionally a by-product of making other cheeses such as mozzarella and provolone and can be used in sweet or savoury recipes. In this case, it helps to create a beautifully moist cake.

Extra virgin olive oil - this gives the cake a beautifully moist texture and a light, subtle flavour that works really well with the almonds and raspberries.

Vanilla bean paste - I love adding vanilla bean paste to my bakes, it adds the most delicious sweet vanilla flavour. 

Golden caster sugar - this brings the sweetness and gives this Raspberry, Almond and Ricotta Cake a subtle golden hue. You could use regular caster sugar or even granulated sugar if that is what you have to hand.

Eggs - use free-range eggs if you can. I also recommend choosing large eggs stamped with the British Lion logo.

Plain flour - also known as ‘all-purpose’ flour, this helps create the perfect Raspberry, Almond and Ricotta Cake.

Baking powder - since we are using plain flour, we need a raising agent to help create a light and airy cake - in this case, baking powder.

Ground almonds - these add moisture to the cake batter and the most delicious subtle almond flavour.

Salt - don’t worry, this won’t make your Raspberry, Almond and Ricotta Cake salty. Adding a pinch of salt to baking recipes brings out the flavours of the other ingredients and really takes your bakes to the next level. I recommend Maldon Salt Flakes for the best results. 

More ingredients:

Lemon - a little lemon zest adds a refreshing undertone which really lifts the cake.

Raspberries - opt for ripe and juicy raspberries for delicious bursts of sweetness.

Flaked almonds - sprinkling with flaked almonds before baking adds a bit of texture and increases the almond flavour. There is no need to toast as they will do that in the oven as they bake.

Icing sugar - finishing with a dusting of sieved icing sugar looks super pretty and adds a final note of sweetness.

Substitutions and Variations:

• Vanilla bean paste - you could use vanilla extract, if you prefer, just not vanilla essence which is artificial and will give this Raspberry, Almond and Ricotta Cake a synthetic taste.
• Almond extract - if you want a stronger almond flavour, you can add a couple of drops of almond extract to the batter. It can be quite strong so don’t go overboard!
• Olive oil - normally I would say don’t use your best extra virgin olive oil if heating it up, but it feels different with a cake compared to roasting/sautéeing. If you don’t have extra virgin olive oil, opt for your best olive oil instead.
• Lemon zest - you could swap the lemon for orange zest if that is all you have. It will change the flavour slightly but still give the citrusy lift you are after.
• Nuts - you can switch up the flavour profile by swapping the ground almonds for ground hazelnuts and scattering with roughly chopped hazelnuts instead of flaked almonds. You get that wonderful moistness that comes when using nuts in a cake, but with the delicious flavour of hazelnuts instead.

More variations:

• Berries - you don’t have to make a Raspberry, Almond and Ricotta Cake! This recipe is also delicious with strawberries, cherries, blueberries, blackberries - pretty much any kind of berry works brilliantly. Alternatively, swap for chopped up stone fruit like apricots or plums.
• Spices - if you are making this in autumn with plums instead of raspberries, you could add a generous pinch of ground cinnamon, mixed spice or ginger to the batter for some wonderfully warming spiced vibes. 
• Chocolate - you could swap the berries for chopped chunks of chocolate - or use half and half. They will turn into melting pools of chocolatey goodness which tastes absolutely divine! 
• Vanilla icing sugar - if you can find it, try dusting with vanilla icing sugar. It adds a subtle vanilla sweetness that just tastes so good.

Directions:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: In a large bowl (or a stand up mixer with the whisk attachment) whisk together the ricotta and the olive oil until smooth. 

TWO: Add the vanilla and the sugar and whisk for a further 2 minutes. Add the eggs, one at a time, whisking until the batter is completely smooth.

THREE: In a separate bowl, sieve together the flour and baking powder. Add the ground almonds and salt, then whisk gently to combine. Fold into the batter ⅓ at a time until smooth.

FOUR: Add the lemon zest and half of the raspberries, mixing gently until evenly distributed throughout.

FIVE: Pour into the prepared tin and spread in a smooth and even layer. Top with the remaining raspberries and sprinkle with the flaked almonds.

SIX: Bake for 45-50 minutes until golden and firm, cool in the tin for 15 minutes, then transfer to a wire rack to cool completely, and dust with icing sugar before serving.

Cooking Tips:

Gently fold through the raspberries: be careful when folding the raspberries through the cake batter - you want them to be evenly distributed throughout, but not go mushy (don’t worry too much if they do, it just won’t look as pretty).

Frequently Asked Questions

Other recipes you might enjoy:

If you want a super easy cake, my Gateau au Yaourt is the recipe for you. It uses a pot to measure out all the ingredients, then mixes them together in one bowl - it is that simple! If you wanted another cake with raspberries, my Chocolate Raspberry Cake is another winner.

Speaking of fruity cakes, my Jaffa Cake Cake is a must-try for chocolate orange fans. If you want a fruity cake with pudding vibes, don’t miss my Caramelised Upside Down Banana Cake - I love serving it warm with a scoop of just-melting vanilla ice cream or lashings of hot custard. Yum! For something fruity but wintery, try my Panettone, Orange and Dark Chocolate Bread and Butter Pudding.

Made this recipe and loved it?

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