Raspberry, Almond and Ricotta Cake

5 from 1 vote

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

Ingredients

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

To serve:

2 tbsp icing sugar

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.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make this cake.

To store: Store at room temperature in an airtight container for 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 clingfilm.

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.

Nutrition