Cherry & ricotta cake

Step by Step

Step 1

Preheat the oven to 180ºC, gas mark 4. Grease and line a 20cm springform cake tin with baking parchment. In a freestanding mixer (or in a bowl using an electric hand mixer), beat the butter and sugar until pale and creamy. Beat in the ricotta and lemon zest until combined, then, one at a time, mix in the eggs, making sure each one is incorporated before adding the next. Finally, beat in the lemon juice and vanilla.

Step 2

Combine the flour, baking powder and salt in a sieve, then sift over the butter mixture. Fold in ½ of the almonds until just incorporated (don’t overmix). Scrape into the prepared tin and scatter the cherries on top, followed by the remaining almonds.

Step 3

Bake for 50 minutes-1 hour until a skewer inserted comes out clean. Cover with foil towards the end of the cooking time if the cake is browning too much. Remove from the oven and leave to cool completely in the tin. Release from the tin and lightly dust with icing sugar to serve, if liked.

Ingredient

Unwaxed lemon

2 2
Baking powder

0.5 tsp 0.5 tsp
Fine sea salt

0.5 tsp 0.5 tsp
British blacktail medium free range eggs

3 3
Vanilla extract

1 tsp 1 tsp
Cherries

200 grams 0.44 lbs
Flaked almonds

50 grams 0.11 lbs
Ricotta

250 grams 0.55 lbs
Unsalted butter

150 grams 0.33 lbs
Caster sugar

225 grams 0.5 lbs
Self-raising flour

175 grams 0.39 lbs

Amount Per Serving
	Energy	1922kJ/ 460kcals
	Fat	25g
	Saturated Fat	13g
	Carbohydrates	49g
	Sugars	32g
	Protein	9,6g
	Fibre	2,3g

View nutrition facts

Cherry & ricotta cake

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

Nutrition Facts

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