Raspberry, Almond and Ricotta Cake

5 from 7 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Dessert and Cakes

Cuisine: Global

Servings: servings

Author: Margie Nomura

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)

US Customary - Metric

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