Raspberry & Aranciata Cake

This raspberry & aranciata cake is an irresistible combination of sweet and tangy!


  • 3 eggs
  • 200g caster sugar
  • 4 tablespoons of extra virgin olive oil
  • 170g fresh full-cream ricotta, well drained
  • 270g 00 flour, sifted
  • 16g of baking powder
  • 2 oranges, zest finely grated
  • 125ml (1/2 cup) of aranciata
  • 125g of raspberries (save 4-5 raspberries for the glaze)
  • Glaze: 100g icing sugar, sifted. 60ml (1/4 cup) aranciata
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  1. Preheat the oven to 180°C, conventional . Grease and flour a Bundt tin.
  2. Beat the eggs and sugar in a large bowl  until pale and creamy.
  3. Add the olive oil, ricotta, & aranciata and mix until smooth.
  4. Sift in the flour and baking powder and gently fold until just combined.
  5. Then gently fold in the orange zest and berries, (reserving 4 -5 for the glaze).
  6. Pour the batter into the prepared tin and bake for about 35–40 minutes or until a skewer inserted into the middle comes out clean.
  7. Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool completely for 1 hour.
  8. For the glaze, place the icing sugar and aranciata in a bowl and stir to combine. Add the reserved raspberries, crush with a fork and combine well.
  9. Pour over the cooled cake and serve.

Source: Cook Like an Italian

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