Ricotta Olive Oil Cake for a Springtime Treat

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

Recipe by Michele Sessa

5.0 from 1 vote

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Ingredients

• 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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