Skip to Content

Ricotta Olive Oil Cake for a Springtime Treat

This versatile light cake can be enjoyed any time of day and by almost anyone—it’s even gluten-free!

olive oil cake

Olive oil cake. Photo: Michele Sessa

I came up with this ricotta olive oil cake recipe for our gluten-free eaters and now, it’s a family favorite with everyone. It’s perfect for breakfast, as a snack, or as a simple dessert.

I’ve served a variety of in-season fruits alongside the cake, including peaches, apples, and mangos, so you’re not limited to usual berries.

Serve the ricotta olive oil cake warm with a scoop of ice cream or gelato, a dusting of powdered sugar, or at room temperature for a tasty treat! It’s also terrific for your brunch table.

I hope you enjoy my recipe and give it a try. Follow me @michele7533 on Instagram for more inventive Italian recipes. Ciao for now from Casa Michele’s Kitchen!

Ricotta Olive Oil Cake

Ricotta Olive Oil Cake

Recipe by Michele Sessa
5.0 from 1 vote


Prep time


Cooking time




  • Wet ingredients
  • 4 large 4 room temp. eggs

  • ¾ cup sugar

  • 1 cup 1 drained whole milk ricotta

  • 1 tsp. 1 vanilla extract

  • 1 1 lemon zest

  • Pinch salt

  • Dry ingredients
  • 3/4 cup 3/4 olive oil

  • ¼ tsp. salt

  • 2 2 ½ tsp cinnamon

  • 1 tbsp. 1 baking soda

  • 2 cups 2 fine almond flour

  • 3 cups 3 mixed blueberries and chopped strawberries

  • 1/4 cup 1/4 sliced almonds

  • 3 tbsp. 3 turbinado sugar for topping


  • Preheat the oven to 350°F.
  • Spray a 9-inch springform pan with baking spray.
  • Combine wet ingredients in a bowl and add the oil, salt, and cinnamon.
  • Stir in the almond flour, then fold in 2 cups of the fruit.
  • Arrange the rest of the berries on top and add the sliced almonds and sprinkle the sugar on top.
  • Bake for about 60 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
  • Let cool and loosen from the side of the pan with a knife and open the springform.
  • Serve with a smile and some whipped cream if desired!

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Spent Coffee Negroni: The Perfect Sustainable Cocktail

Don’t let your coffee grounds go to waste. Infuse them in an Italian bitter aperitif to make a Negroni that’s also a nod to sustainability.

May 24, 2024

Gran Caffè Gambrinus in Naples is Indeed Grand

Our contributor endures the crowded bar at Gran Caffè Gambrinus for a specialty coffee and a slice of the chaos that defines Naples.

May 23, 2024

Pizza City Fest Nashville Announced

Chicago pizza expert Steve Dolinsky’s festival will expand to its third city in the fall of 2024, bringing regional pies to Music City.

May 21, 2024

The Bicicletta Cocktail, a Milanese Classic

In an excerpt from her book, Stuzzichini, Stef Ferrari revisits a beloved spritz from Milan made with Campari, white wine, and soda.

May 21, 2024
See all posts