Fresh Strawberry Olive Oil Cake

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Fresh Strawberry Olive Oil Cake


Units Scale
  • 1/2 cup whole milk ricotta
  • 1 cup sugar
  • 2 lemons, zested
  • 3 large eggs, room temperature
  • 1/2 cup extra virgin olive oil
  • 11/2 cups all-purpose flour
  • 1/2 cup almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/-2 3/4 cup chopped strawberries plus more for topping


  1. Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Set it aside.
  2. In a large bowl, add three lemon zest and sugar and rub until the oils are released and a wet sand texture forms.
  3. Then whisk together the ricotta cheese, lemon sugar, and olive oil until the mixture is smooth and well combined.
  4. Add the eggs to the ricotta mixture and whisk gently until just combined. Be careful not to overmix at this stage.
  5. In a smaller bowl, whisk together the flour, almond meal, baking soda, baking powder, salt, and spices until they are well combined.
  6. Gradually fold the dry ingredients into the wet mixture until a thick batter forms. Lastly, add in the chopped strawberries and fold 2-3 more times until evenly dispersed. Ensure that all the dry ingredients are fully incorporated, but avoid overmixing.
  7. Pour the batter into the greased pan, spreading it out evenly.
  8. Add more sliced strawberries all over the top of the batter and then sprinkle with the lone tablespoon of caster sugar.
  9. Bake the cake in the preheated oven for 50-55 minutes. The cake should rise and start to turn golden brown on top. Note that ovens may vary, so if your cake is still gooey in the center, you may need to bake it a bit longer. Consider placing a loose piece of foil over the top if it starts to brown too quickly.
  10. Remove the cake from the oven and allow it to cool for about 10 minutes in the pan. Then, carefully remove the cake from the springform pan and let it cool completely on a baking rack.
  11. Once the cake has cooled, you can dust the top with powdered sugar and enjoy!

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