cherry and ricotta cake recipe
Recipes,  Summer

Cherry and Ricotta Cake

Eating cherries by the bowlful at the beginning of summer is one of life’s small pleasures. Baking a cherry and ricotta cake on a Sunday morning – and eating it warm, over a cup of tea or a nice cappuccino – is another one.

cherry and ricotta cake recipe
Cherry and Ricotta Cake

Normally, the first cherry cake of the season would be a simple genoise with handfuls of cherries thrown in. But I had some ricotta hanging around in the fridge, so I decided to put it to some good use. The addition of the ricotta gives the cake more structure, but it also keeps it moist and beautifully light. I have also added a few drops of almond extract – just because it goes so well with the flavour of cherries. Would have been nice to add some toasted almond flakes on top at the very end – but that would be something for the next time.

cherry and ricotta cake recipe

The recipe below is for a 25cm Non-Stick Loose Base Cake Tin – so for a 20cm tin I would suggest you reduce all quantities for the main ingredients from 6 to 4. You’ll probably only need 500g cherries instead of 750g. I have used a stand mixer for my recipe. If you’re making the batter by hand the preparation time will possibly be slightly longer.

cherry and ricotta cake recipe
Cherry and Ricotta Cake
cherry and ricotta cake recipe
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5 from 1 vote

Cherry and Ricotta Cake

Andra Constantinescu
Prep 30 mins
Cook 45 mins

Ingredients

Ingredients for a 25cm Non-Stick Loose Base Cake Tin

  • 6 eggs yolks and whites separated
  • 6 tbsp caster sugar
  • 6 tbsp olive oil
  • 6 tbsp plain flour
  • 6 tbsp ricotta cheese drained
  • 1 tsp baking powder
  • 3 drops almond extract
  • 750 g cherries pitted
  • 1 knob butter
  • 1 tbsp flour
  • 1 tbsp icing sugar for dusting

Instructions

  • Preheat the oven at 180°C.
  • Grease the cake tin with butter and dust with flour. Shake to remove excess flour.
  • Place the egg whites in the stand mixer bowl.
  • Whisk to soft peaks, then gradually add the sugar, one tablespoon at the time, while continuing whisking.
  • Add the egg yolks one by one and continue whisking on medium speed.
  • Add the almond extract and then the olive oil.
  • Switch the whisk with the flat beater attachement.
  • gradually add the ricotta cheese.
  • Add the baking powder and then the flour, one tablespoon at the time and continue mixing on medium/low speed.
  • Stop mixing, add the cherries and gently stir them in with a spatula.
  • Transfer the batter into the baking tin.
  • Bake at 180°C for 45 minutes.
  • Take the cake out of the oven and leave to cool slightly.
  • Serve with plenty of icing sugar on top.

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Asparagus is slowly getting out of season, so make the most of it while it lasts and try this delicious asparagus crostini recipe.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management. I currently work as a Hospitality Lecturer at London College of Contemporary Arts and at the University of East London. I teach subjects focused on: Food, Society and Culture; Diet & Nutrition; Event Management as well as Marketing and Social Media for Hospitality. I am also a guest lecturer at the University of West London (my Alma Mater), where I teach Restaurant Reviewing and Social Media for Restaurants.

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