I’ll admit to feeling a little torn between lovers these days.
It’s a spring thing, you know.
With each passing day, I find myself surrounded by new and ever-growing possibilities.
Now I’m not one to name-drop but, if I must, I’ve got asparagus, artichoke, beets, leeks, radish, ramps, rhubarb, spinach and strawberries, all knocking at my door right now.
A dizzying array of prospects, don’t you think?
It’s a little overwhelming in a wonderful kind of way. I want to feature them all in an endless blaze of seasonal glory. And yet, each week I find myself having to pick and choose without hurting anyone’s feelings — (food can start to take on a rather human presence in a foodie’s life) — just this week I found myself apologizing to asparagus for putting it on the back burner. Again.
This week’s nudge came from this lovely lady’s featured recipe.
I won’t go as far as saying that fights broke out over the last piece, although I’m hard-pressed to describe it otherwise.
As always, I’ll let you decide.
About a month ago, I started playing around with the combination of rice flour and almond meal in baking, thanks to this post. I had the successful experiment in mind when I started developing this recipe.
This cake is a snap to make but there’s so much going on in terms of flavor and texture — from the fluffy eggs to the luxurious olive oil, to the creamy ricotta to the juicy seasonal berries.
The result is a soft, silky and gorgeously moist cake with just the right amount of sweetness. It holds together beautifully and is very portable (for those ocean-side picnics, you know). A perfect accompaniment to your afternoon tea or a pretty centerpiece for your spring brunch (mother’s day/father’s day).
Enjoy and, as always, be sure to read the Notes in the recipe card below for best results.
- 1 cup white rice flour
- ½ cup almond meal
- 2 Tbsp tapioca flour/starch
- ⅓ cup coconut palm sugar (or dry sugar of choice)
- 2 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 3 large eggs
- 1 + ½ cups whole ricotta cheese (full fat)
- ⅓ cup olive oil
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 heaping cup of coarsely chopped fresh raspberries or berries of choice
- Preheat oven to 350° F
- Line the interior of a 9-inch cake pan (the flat circle part) with parchment paper fit to size and lightly coat with olive oil
- In a large bowl, combine: rice flour, almond meal, tapioca flour, sugar, baking powder, baking soda and salt
- In a separate smaller bowl, whisk together: eggs, ricotta, olive oil, lemon zest and vanilla
- Fold wet ingredients into dry ingredients just until blended
- Add ¾ cup strawberries and combine into batter taking care not to crush berries
- Scrape batter into prepared pan and scatter remaining strawberries over top pressing down ever so gently
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes ** at the 20 minute mark my GF cake was already golden brown - I tented it loosely with foil to prevent over-browning **
- Remove cake from oven and allow it to cool on a rack for at least 20 minutes before running a clean dry knife around the edge of the cake and then gently and carefully unmolding - the greased parchment helps a great deal with this.
- Before cutting, sprinkle the cake with a dusting of confectioners sugar and serve with a dollop of fresh cream, as desired.
Berries - I used strawberries in this recipe because they are in season here and their gorgeousness would not be denied but you can absolutely use whatever tickles your fancy. Although I have not performed the experiment, the original recipe calls for frozen berries, so that should work too.
Choice of Sweetener - I most commonly use maple syrup or honey but I don't recommend them here - there is already plenty of liquid in this recipe and adding more might result in a mushy wet cake (not good).
Tapioca - tapioca (a starch extracted from the root of the cassava plant) has become my thickening agent of choice in cooking and GF baking - I have replaced cornstarch slurries (cornstarch/water) that I formerly used to thicken sauces with it to great success and have also begun using it in GF baking where it plays that critical role of binding/thickening to give baked goods solidity and sponginess. A little goes a long way.
Parchment - don't be tempted to skip the parchment paper; it makes the task of unmolding the cake a snap (if you've ever tried unmolding a 'sticky' cake only to have it break into pieces, you know what I'm talking about).
Hi Kelly!!! Sorry it’s been a while since i’ve commented…but now that I’m well-rested I have time again :) These photos are gorgeous! And i love your Sophie Conran plates ;) I haven’t yet had a need to bake gluten free but I would make this cake regardless. Sounds delicious.
P.S. if you have all of those veggies growing in your garden, I’m am MAJOR jealous
Amy, I’m delighted to see you and fully understand the busyness of family life; your priorities are in the right place! I love Sophie… I started with the bowls then splurged on the plates — my sister gifted me the pretty tea pot in the photos and the cake stand is a Marshalls original :). The cake — you can use whatever flour you wish! My friend made it this past weekend with a combo of AP and oatmeal and said it worked great (just omit the rice/almond/tapioca in that case — you could also experiment with other flours and just have fun playing). So nice of you to drop in and say hello! Your son is such a ray of light :) what a smile. Enjoy Amy… xx
Oh, ps. my herbs are growing beyond expectations but no veggies just yet in our home garden – heeheeh – though I have planted: cucs, green beans, tomatoes (almost two feet tall now!), jalapeno peppers, red bell pepper, edamame and yellow squash… we shall see :)
Oh, yes… Decisions! Decisions! I’m glad you went with strawberries because I don’t know what else is better with glorious ricotta! This looks divine, Kelly. A work of art. Rustic fruit cakes are my dessert of choice (with coffee and friends) and I love the healthy ingredients you chose to incorporate into your batter. You know what else is fun to play around with- sweet rice flour. Have you tired it? I add the tinniest bit to my gluten free cakes and muffins. It gives the crumb a nice ‘bounce’ if that makes any sense ;)
Hugs to you and the family and hope your son is doing well. xoxo
thank you so much Emilie – it’s funny, I would pick virtually any dessert over ‘cake’ in the normal course of things but something more of this nature — textured, fruity and a little rougher around the edges — is my thing too :) so, so good with tea/coffee! I’ll have to look into sweet rice flour — i have not baked with it but have heard of it. The higher starch content would bring a nice thickening/binding element (bounce as you say) in which case you could likely omit the tapioca flour.
The textures, and flavors in your cake sound fabulous, Kelly. The addition of almond meal with ricotta and olive oil is not something I’ve tried, but your post has given me a nudge. I’d like to experiment more with GF baking, too. Your photography is just perfect, showcasing those strawberries and textures of your cake.
Your garden is bursting right now, eh? Isn’t it wonderful to have so many options? This time of year, brings floods of inspiration. I’ve found myself making long lists on seasonal sections of a notebook, because the season will be done by the time I’ve finished playing and creating with an ingredient. I was at the farmers market this morning and had to really focus and plan before I went, because I tend get over zealous and buy more than Rob and I could possibly eat in a week!
Have a beautiful weekend, Kelly.
thank you for all of your kind words Traci — the almond gives the crumb just that hint of coarseness and rigidity against all of the moisture and the olive oil is so luxurious and silky here. I enjoy working with cheese like ricotta and mascarpone in desserts; such a delight.
I know exactly what you mean about taking on board more than you can eat and I feel the same way about how much could ideally be done to showcase the season’s best yet I always feel like I’m running up against the clock too… Ah well, I’ve made peace with the slow-blogging movement ;-) as a mamma. Hugs to you, xx.
This cake is just beautiful visually but what I find even more remarkable is how thoughtfully you developed it from the original recipe. I cannot wait to try it – thank you!
ah, well what a great compliment. Thank you Rose, that really made my day! :)))
What a delicious looking cake, Kelly. I adore ricotta so I know I would love this one too. The California strawberries are not nearly as flavourful after their long journey here but I suspect that they would concentrate as baked so they may indeed be as good as your strawberries. I can totally see this sweet with cherries too…
thanks Eva! my boys love ricotta too so I’m always happy when I can work it in to a recipe. You could absolutely use any fruit here — including cherries — as long as chopped up and not too heavy. Cheers, have a beautiful day :)
What a beautiful and original cake! I don’t know how you manage to make it look so sensational. I usually take photographs of cake pieces (which are already a nightmare or me…).
I would have never thought about the protein content when including cheese into a cake… so I guess I should consider now my cheesecakes from a totally different angle ;-) (My cheesecakes are traditional Polish ones, i.e. made with real natural fresh cheese). I have now one more excuse to make them! And I understand now why they are so nourishing… and why, especially the unbaked ones, were always considered by many women as the only traditional healthy sweet treat…
Edible strawberries are only starting to appear here, so for now I’m at the stage “I’d never put these beauties into a cake” (well the price is high too…) but I love strawberries in cakes too, so I’ll remember your recipe when they are cheaper and seem less precious ;-) Thank you for constant inspiration!
I am not overwhelmed yet with the seasonal produce, but it will soon arrive… I’ll want to buy everything that I see at the market!
Hi Sissi, thanks so much for your comment. I was laughing at myself for even going there on the protein content (nobody’s looking for protein in cake ;-) but I did think it was pretty interesting and noteworthy :). Yes, the cheeses you use are always so gorgeous… The season’s bounty will only continue to expand but you could use any fruit (and flour) you like in this adaptable cake (as long as it is not too heavy). Thanks for the kind words about the photography — it seems a bit hit and miss; always happy when it works out :) xx.
I can’t wait for the day that my farmer’s market starts having tables of Spring bounty available! We are just getting into the warmer sunny weather here, so it will probably be a few weeks yet. This cake is so completely gorgeous!
thank you so much Christine. I really appreciate you taking the time to drop by ~ you have your own gifts in the Niagara region and within a month or so, you will be living your own version of paradise. enjoy!
This just looks to die for. I would fight for that last piece ;-)
Tinkering with rice flours/starches and almond flours can be so frustrating for me!! I’m not always that patient…. I’m glad I can depend on you for this winning recipe!
As awesome as Spring asparagus is, I’m glad that strawberries won this round!
this is the thing, it’s all about experimentation — time and often frustration — I was equally happy when Sarah shared her experience with rice/almond – a real bute of a combo :) Have a great day KoKo! thanks so much for dropping by.
What a beautiful cake. Strawberries really are the jewels of spring and deserve the most attention in my mind. In NJ, we still have another month before they are ready for picking! I’ll have to mark this recipe so I can come back to it. Looks like an awesome cake to serve with some afternoon coffee and tea :) XOXOX
oh, I hear you Sandra, we’d hit our strawberry stride in June in Ontario :p wish we could share a slice (or two) over afternoon tea together :)
Well, lucky us that your heart steered you towards strawberries this week. I can understand the squabble for the last piece! Kelly, this is absolutely beautiful!! Your photos should be in a magazine and the presentation makes me feel like I’m at a country tea party. One of the things I like most about your recipes is that you find a way to preserve the integrity of food – allowing the ingredients to shine without crowding them with sugar and other additives. The desserts I’ve made from your blog are still super tasty minus all the junk. And that’s an art that’s really hard to come by. Love your work Kelly – and your writing – and this beauty is going on the spring brunch menu!
thank you so much Elizabeth – you are always so generous with your comments — so pleased that you enjoy the recipes and I sincerely appreciate you and the time you take to share your feedback – lucky for me, it happens to be positive :) xx
i think in a few weeks i will be feeling exactly how you are about playing favorites. we’re always a little behind here in minnesota, but i’ve just started seeing ramps and baby radishes show up. and my rhubarb plant just started sprouting, which i imagine would be great with the strawberries in this cake. you can just tell how perfect the crumb is thanks to your flour blend and the ricotta. and i bet the smell as its baking is wonderful. i hope i get a chance to make it this summer! xo
i’m loving all the ramp recipes I’m seeing (and foraging stories that go along with them) — isn’t spring just the best? This was a happy experiment and that’s always a satisfying/relieving moment (as food bloggers, we know all too well that they don’t always go this way :p) I hope you enjoy this cake if you get a chance to make it sometime — i think any fruit would work here (as long as it’s not too heavy). Cheers Amanda :)
Really…this is gluten-free?! It looks SO moist, great rise, and those strawberries – YUM!! I really need to start making tea cakes like this. They make a marvelous breakfast! My problem is it sitting on the counter top just tempting me every minute of the day. I’m so envious that you are already being tempted in so many ways with all of the California produce. Can’t for that to happen here.
so perfect for tea/coffee MJ (and breakfast indeed! ;-) — I almost called it a tea cake but didn’t want to type cast :p. This is a pretty reasonable indulgence as these things go so I hope you enjoy sometime… :) cheers my friend.
First of all, this looks like the perfect summer dessert. I absolutely love ricotta in desserts, and I think strawberries are seriously underutilized in cakes. Secondly, I am so envious of your garden! You’re really in the perfect climate to grow such a variety of produce. Thank you for the amazing dessert inspiration!
Hi Julia! If you love ricotta and strawberries, then this cake is definitely for you my dear :) thank you for your kind words — we are in love with our little herb/veg boxes and yes, it’s all about the climate! ;-)
My mouth is watering!! This looks amazing. I can imagine the berries and the ricotta make a tasty combo. And I’m glad I could offer you a little inspiration to experiment with the rice flour/almond meal combo. They work so great together!
thanks Sarah, it really is a delicious and moist combination. I was a bit tentative about how the amount of moisture would resolve — I was afraid I might not get any rise or end up with a soggy mess :p — but the flour holds it together beautifully.
This cake looks absolutely gorgeous and I love that you haven’t over-sweetened it. Quick question, can I get away with using a regular flour here or does it have to be gluten-free for the recipe to work?
Hi Sherri, thanks for your note and your kind words. Yes, you can absolutely use AP (all purpose) flour here. Simply sub 1 + 1/2 cups AP flour in place of the rice/almond and tapioca. You may also be able to omit the baking soda as the AP flour will be less dense/heavy. Please let me know how it goes if you give it a try! Hope you enjoy it as much as we did. Cheers.
Yummy… looks delightful Kelly! I must try this but do admit I will have to stock up on some of the ingredients. Always fun to experiment. Thanks for this great recipe!
well, I’d say your experimenting worked out beautifully! Thank you so much for sending a photo of your cake this weekend Lynn – delighted to hear your birthday boy enjoyed it and that the mix of AP flour and oatmeal worked! Yay :)
I have now made this cake 3 times in less than 2 weeks! I no sooner make it and it gets devoured :) I have 2 containers of ricotta in my fridge, why buy one at a time? I may try it with blueberries next. Thanks again for this true bute!
Yay!! so happy to hear that :) isn’t it great when you find one that’s easy to pull together and yummy too? I made a triple-berry version last weekend (strawberry/raspberry/blueberry) delish! Yes, 3 vats of ricotta at a time me thinks :o) — thanks for letting me know Lynn.
The cake looks awesome and I love that you used rice flour instead of gf mix. Thanks for sharing, Kelly.
yes, I’m sure there are reasonable mixes out there (Bob’s Red Mill might be one) but I’ve always preferred working from scratch and having control over the list of ingredients and how they work together. Cheers Angie – thank you for dropping by :)
Looks beautiful :) I’ve pinned this one for later! Thanks for sharing!
thanks so much for stopping by Rachel ~ so pleased it appeals to you! have a lovely day.
Made my day! What a great post, and your photos make this cake justice!
so glad you enjoyed it and took it to a new level…
I really needed the smile today …..
we loved it Sally, thank you for sharing the recipe ~ we will be making this one again (and again) :D. ps. BIG congrats on your wonderful news!! xx
:-)