This post may contain affiliate links. Please see our disclosure policy.
If you’re looking for an easy but 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 flavor and texture. It’s all made in one bowl, so it couldn’t be easier.
Table of Contents
Imagine fruity raspberries scattered throughout a soft almond and vanilla-infused sponge, sprinkled with crunchy sliced (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 Gâteau au Yaourt or 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.
Why you’ll love this 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 flavor 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 dessert.
Ingredients
- Ricotta – This delicious Italian cheese made from whey helps create a beautifully moist cake.
- Golden caster sugar – This brings the sweetness and gives the cake a subtle golden hue. You could use regular superfine (caster) sugar or even granulated sugar if that’s what you have on hand.
- All-purpose flour (plain flour) – This helps create the perfect Raspberry, Almond and Ricotta Cake.
- Ground almonds – These are almonds ground almost to a flour. In the US, look for almond meal.
- Sliced almonds (flaked almonds) – Sprinkling them on before baking adds texture and boosts the almond flavor. There’s no need to toast them first; they toast in the oven as the cake bakes.
Substitutions and variations
Almond extract – If you want a stronger almond flavor, 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 or sautéing. 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.
Nuts – Switch up the flavor profile by swapping the ground almonds for ground hazelnuts and scattering with roughly chopped hazelnuts instead of sliced almonds.
Berries – This recipe is also delicious with strawberries, blueberries, and blackberries – pretty much any kind of berry works brilliantly. Alternatively, swap for chopped up stone fruit like apricots or plums.
How to make raspberry, almond and ricotta cake
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: In a large bowl (or a stand 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 another 2 minutes. Add the eggs, one at a time, whisking until the batter is completely smooth.
THREE: In a separate bowl, sift together the flour and baking powder. Add the ground almonds and salt, then whisk gently to combine. Fold into the batter a third 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 pan 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 pan for 15 minutes, then transfer to a wire rack to cool completely. Dust with confectioners’ (icing) sugar before serving.
Tips from Margie’s kitchen
Gently fold in 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).
Frequently asked questions
Absolutely! Although this is a Raspberry, Almond and Ricotta Cake, please don’t feel bound by the recipe. It will also be utterly delightful with plump and juicy strawberries, blueberries, pitted cherries, or blackberries. Some diced apricots or plums would also be very good.
This Raspberry, Almond and Ricotta Cake doesn’t need any butter as it uses fruity extra virgin olive oil and ricotta as the fat instead. Both of these combine to give the most delicious flavor and a super moist, soft texture (the ground almonds also help too!).
This Raspberry, Almond and Ricotta Cake is delicious just as it is, dusted with confectioners’ (icing) sugar and cut into slices. I also love serving it with a dollop of thick yogurt. Sometimes I make some whipped mascarpone cream or add a spoonful of clotted cream, which is also divine. You could even warm it up slightly and serve it as a warm dessert with custard or ice cream. It is such a versatile cake and super yummy in all sorts of ways!
Other recipes you might enjoy
If you want a super easy cake, my Gâteau 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 want another cake with raspberries, my Chocolate Raspberry Cake is a winner. Speaking of fruity cakes, my Jaffa Cake Cake, Caramelized Upside Down Banana Cake, or Panettone, Orange and Dark Chocolate Bread and Butter Pudding are all ones to try.
Easy Baking Recipes
Lemon Drizzle Loaf Cake
Easy Baking Recipes
Raspberry and Chocolate Cake
Easy Baking Recipes
Peach Cobbler with Cake Mix
Easy Baking Recipes
Orange and Almond Cake
If you tried this Raspberry, Almond and Ricotta Cake or any other recipe on the site, please do leave a comment and let us know how it went!
Raspberry, Almond and Ricotta Cake
Ingredients
- 8.8 oz full-fat ricotta, drained (about 1 cup)
- 5.1 fl oz extra virgin olive oil, about 2/3 cup
- 1 tsp vanilla bean paste
- 7.8 oz golden caster sugar (or superfine sugar), about 1 cup plus 2 tbsp
- 4 large eggs
- 5.6 oz all-purpose flour (plain flour), about 1 1/4 cups
- 2 tsp baking powder
- 3.9 oz ground almonds (almond meal), about 1 cup
- 1/2 tsp salt
- 1 lemon, zested
- 7.1 oz raspberries, about 1 1/2 cups
- 1.1 oz sliced almonds (flaked almonds), about 1/3 cup
To serve:
- 2 tbsp confectioners’ sugar (icing sugar)
Instructions
- Preheat the oven to 375°F (190°C/170°C fan) and grease and line a 9-inch (23 cm) springform pan with parchment paper.
- In a large bowl (or a stand mixer with the whisk attachment), whisk together the ricotta and olive oil until smooth.
- Add the vanilla and sugar and whisk for another 2 minutes. Next, add the eggs, one at a time, whisking until the batter is completely smooth.
- In a separate bowl, sift together the flour and baking powder. Add the ground almonds and salt, then whisk gently to combine. Fold into the batter a third at a time until smooth.
- Add the lemon zest and half of the raspberries, mixing gently until evenly distributed throughout.
- Pour into the prepared pan and spread in a smooth, even layer. Top with the remaining raspberries and sprinkle with the sliced almonds.
- Bake for 45–50 minutes, or until golden on top and just firm to the touch.
- Leave to cool in the pan for at least 15 minutes before turning out onto a wire rack to finish cooling completely.
- Dust with sifted confectioners’ sugar before serving.
Video
Notes
Make-ahead and storage
To store: Store at room temperature in an airtight container for up to 5 days. To freeze: I wouldn’t recommend freezing, as the fruit can bleed into the cake, which changes the texture (and the plums can also change texture themselves). Make ahead: I often make this cake a day in advance, as it keeps well overnight, either in an airtight container or wrapped tightly in plastic wrap.More quick tips
- Other fruit: You don’t have to use raspberries if they aren’t available or you prefer other fruit. Cherries, strawberries, blueberries, and blackberries would all work really well too, as would diced or halved apricots or plums.
- Serving suggestions: I love serving this with thick yogurt, crème fraîche, crème chantilly (vanilla-infused whipped cream), or clotted cream with a cup of coffee or as an afternoon tea treat. You can also serve it warm as a dessert, alongside a scoop of vanilla ice cream or hot custard.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my go to recipes when I’ve got friends coming round. Fail safe and delicious and always a winner.
My 15 year old daughter who loves baking made this for us. It was so easy and was absolutely delicious.
Easy to make and looked very professional. I used a bit less sugar, which was still fine. A lovely cake.
Easy to make, very tasty and totally adaptable. I have made it a few times in different ways: I reduced the sugar by 50% and swapped ground almonds for pistachios and sometimes switched out raspberries for blueberries. My favourite combination is almond and raspberry.
Amazing cake and so easy to make. I used half of the Raspberry amount and substituted it with chocolate chips.
Finally got around to making this cake and it was delicious! So moist, light and flavourful. It was a big hit with the family and will definitely be made again!
Made this cake for a group of friends and everyone raved about it! So easy and turned out very well. Great recipe!