Cherry Ricotta Cake

by

Every year I’m looking forward to the cherry season. Fleshy and juicy, cherries one of my favorite summer treats. There are so many things that I make with them: chilled drinks on a hot day, dumplings, pastries, cupcakes and, of course, my Cherry Ricotta Cake.

Soft and moist ricotta cake with sweet cherries on top make a perfect breakfast dish or afternoon snack!

Ingredients:

1 ½ cups cherries

4 eggs

15 oz (425 g) Ricotta cheese

½ cup oatmeal flour

½ cup milk

1 ½ tablespoons baking powder

½ cup + 2 tablespoons sugar

¼ teaspoon salt

Step 1

Cut the cherries in half and pull out the seeds.

Step 2

Separate the proteins from the yolks and whisk the proteins with the ¼ teaspoon salt and 2 tablespoons of sugar to the peaks.

Step 3

In a big bowl mix together egg yolks, oatmeal flour, ½ cup of sugar, Ricotta cheese, milk and baking powder.

Step 4

Put the proteins in the dough and mix them very gently.

Step 5

Pour the dough into a springform pan and decorate the top with the cherries. Bake at 325 degrees for 40-45 minutes.

Step 6

Garnish the Ricotta cherry cake with sugar powder right before serving and enjoy it!

Notes:

Let it cool completely before opening the springform pan.

Be ready that the cake will settle a little.

Cherry Ricotta Cake
Soft and moist ricotta cake with sweet cherries on top make a perfect breakfast dish or afternoon snack!
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 ½ cups cherries
  2. 4 eggs
  3. 15 oz (425 g) Ricotta cheese
  4. ½ cup oatmeal flour
  5. ½ cup milk
  6. 1 ½ tablespoons baking powder
  7. ½ cup + 2 tablespoons sugar
  8. ¼ teaspoon salt
Instructions
  1. Cut the cherries in half and pull out the seeds.
  2. Separate the proteins from the yolks and whisk the proteins with the ¼ teaspoon salt and 2 tablespoons of sugar to the peaks.
  3. In a big bowl mix together egg yolks, oatmeal flour, ½ cup of sugar, Ricotta cheese, milk and baking powder.
  4. Put the proteins in the dough and mix them very gently.
  5. Pour the dough into a springform pan and decorate the top with the cherries. Bake at 325 degrees for 40-45 minutes.
  6. Garnish the Ricotta cherry cake with sugar powder right before serving and enjoy it!
Notes
  1. Let it cool completely before opening the springform pan.
  2. Be ready that the cake will settle a little.
https://howtofeedapickyeater.com/

 

 

 

Leave a Comment