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
8
servings15
minutes1
hourIngredients
- 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
Directions
- 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!
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