Can I use other fruits in this Raspberry, Almond and Ricotta Cake?

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 pieces of apricot or plums would also be very good too…

How come this cake doesn’t have butter?

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 flavour and super moist, soft texture (the ground almonds also help too!).

What can I serve with this Raspberry, Almond and Ricotta Cake?

This Raspberry, Almond and Ricotta Cake is delicious just as it is — dusted with icing sugar and cut into slices — with a cup of coffee for elevenses or as an afternoon tea treat. I also love serving it with a dollop of thick yoghurt or crème fraîche for a bit of a tang. Sometimes I whip up some crème chantilly (vanilla-infused whipped cream) or add a spoonful of clotted cream which is also divine. You could even warm it up slightly and serve it more pudding-style with custard or ice cream. It is such a versatile cake and super yummy in all sorts of ways!

Raspberry, Almond and Ricotta Cake

Print Recipe

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This delicious Raspberry, Almond and Ricotta Cake is super easy to make and has the most wonderful light texture. Enjoy getting creative by swapping the raspberries for other seasonal fruits and berries.

Author: Margie
Prep Time: 10 minutes
Cook Time: 45-50 minutes
Total Time: 60 minutes
Yield: Serves 8-10 1x
Category: Dessert and Cakes
Method: Baking
Cuisine: Global

Ingredients

Scale

250g full-fat ricotta, drained
150ml extra virgin olive oil
1 tsp vanilla bean paste
220g golden caster sugar
4 large eggs
160g plain flour
2 tsp baking powder
110g ground almonds
½ tsp salt
1 lemon, zested
200g raspberries
30g flaked almonds

To serve:

2 tbsp icing sugar

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Instructions

Preheat the oven to 170C Fan and grease and line a 23 cm loose-based round tin with non-stick baking paper.
In a large bowl (or a stand up mixer with the whisk attachment) whisk together the ricotta and the olive oil until smooth.
Add the vanilla and the sugar and whisk for a further 2 minutes. Next, add the eggs, one at a time, whisking until the batter is completely smooth.
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.
Add the lemon zest and half of the raspberries, mixing gently until evenly distributed throughout.
Pour into the prepared tin and spread in a smooth and even layer. Top with the remaining raspberries and sprinkle with the flaked almonds.
Bake for 45- 50 minutes or until golden on top and just firm to touch.
Leave to cool in the tin for at least 15 minutes before turning out onto a wire rack to finish cooling completely.
Dust with sieved icing sugar before serving.

Notes

Raspberries: you don’t have to use raspberries if they aren’t available or you prefer other fruit. Cherries, raspberries, blueberries and blackberries would all work really well too - as would diced or halves apricots or plums.
Serving suggestions: I love serving this with thick yoghurt, 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 pudding-style by warming it up and serving alongside a scoop of vanilla ice cream or hot custard.

Find it online: https://desertislanddishes.co/raspberry-almond-and-ricotta-cake/