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.

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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.

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 or my Plum Lemon Cake.). The combination of the extra virgin olive oil, ricotta and ground almonds in the batter gives 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. 

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 helps to create a beautifully moist cake.

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

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

Ground almonds – these are ground-up almonds into almost a flour. In the US, it’s called almond meal.

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.

Berries – This recipe is also delicious with strawberries, blueberries, blackberries – pretty much any kind of berry works brilliantly. Alternatively, swap for chopped up stone fruit like apricots or plums.

Here’s how to make Raspberry, Almond and Ricotta Cake:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page 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 mushy (don’t worry too much if they do, it just won’t look as pretty).