Raspberry, Almond and Ricotta Cake
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.
Servings: 8 servings
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.
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.