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cherry and ricotta cake recipe
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5 from 1 vote

Cherry and Ricotta Cake

Prep Time30 mins
Cook Time45 mins
Author: Andra Constantinescu


  • Stand mixer
  • 25cm Non-Stick Loose Base Cake Tin


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


  • 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.