Raspberry Almond Ricotta Cake
A one-bowl ricotta cake gone nutty with ground almonds, studded with raspberries top and bottom, and finished with a scatter of flaked almonds.
Ingredients
Method
Heat the oven to 180°C and grease and line a 23cm tin with parchment.
Whisk the ricotta and olive oil together until smooth.
Add the vanilla, almond extract and sugar and whisk for another 2 minutes. Add the eggs one at a time, whisking until completely smooth.
In a separate bowl, mix the flour, baking powder and baking soda, then whisk in the ground almonds and salt. Fold into the batter a third at a time, until smooth.
Add the lemon zest and half the raspberries, mixing gently until evenly distributed.
Pour into the prepared tin and smooth the top. Scatter over the remaining raspberries and the flaked almonds.
Bake for 45 to 50 minutes, until golden on top and just firm to the touch.
Let cool in the tin for at least 15 minutes, then turn out onto a wire rack to cool completely.
Dust with sieved icing sugar before serving — good with ice cream or whipped cream alongside.
Drain the ricotta properly before you start, any extra liquid left in it is the difference between a cake that sets and one that stays gummy in the middle.