Italian Cherry Cake with Almonds, Ricotta and Olive Oil

This Italian Cherry Cake is everything a summer dessert should be—moist, light, and bursting with ripe fruit. Made with creamy ricotta and fragrant olive oil, the cake has a tender, almost custardy crumb that perfectly balances the sweetness of fresh cherries. Almond flour adds a delicate nuttiness, while sliced almonds on top bring a gentle crunch. A hint of Fiore di Sicilia (or vanilla and citrus zest) lifts the flavor into something subtly floral and bright. It’s a simple, one-bowl cake that feels rustic yet elegant—ideal for summer gatherings or a quiet afternoon treat.

Ingredients
2 cups (280 g) fresh cherries, pitted
1/4 teaspoon Fiore di Sicilia concentrate oil (or 1 teaspoon fiore di sicilia extract; if you don’t have fiore, use 1/2 teaspoon vanilla extract and a bit of citrus zest)
1 cup (250 g) ricotta
3/4 cup plus 2 tablespoons (200 ml) olive oil
4 large eggs
1 cup (100 g) almond flour
1 1/4 cups (150 g) all-purpose flour
2 teaspoons baking powder (only use 1 teaspoon if baking at altitude)
1 cup (200 g) sugar
1/4 teaspoon salt
1/3 cup (40 g) sliced almonds, for topping
Confectioners’ sugar, for dusting

Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the ricotta, olive oil, eggs, sugar, and Fiore di Sicilia (or substitute) until smooth and fully blended.

In another bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just incorporated. Gently fold in the pitted cherries.

Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.

Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Dust with confectioners’ sugar just before serving.