Cherry, Ricotta and Almond Cake
Since its cherry season I thought it was time to treat myself to a little afternoon baking session. This is my cherry, ricotta and almond cake inspired by versions by some of my favourite foodies Ravneet Gill and Esther Clark. I have a version of a ricotta cake which I turn to time and time again depending on what fruit is in season and it really is a one of my favourite recipes. The ricotta changes the texture of the sponge slightly keeping the cake lovely and moist and so light. It also gives it a light, creamy taste which works so well with the sharp, juicy cherries soaked in a little amaretto. Topped with some flaked almonds and demerara sugar for added crunch, this cake is so easy to whip up. Served with a dollop of creme fraiches, you have a slice of summer heaven.
250g ricotta
230g golden caster sugar 150g unsalted butter, melted and cooled
3 large eggs, beaten
180g self raising flour
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp vanilla extract
1 tsp almond extract
1 lemon, zest and juice
150g cherries, destoned
Splash amaretto
1 tbsp plain flour Handful demerara sugar
Handful flaked almonds
Preheat the oven to 170C fan/190C. Line and grease a 20cm cake springform cake tin with parchment and a little melted butter.
In a stand mixer with the paddle attachment add the ricotta and sugar and beat for at least 5 mins or you can do this by hand for 8-10 mins.
Add the destoned cherries to a large bowl, squeeze over the lemon juice, sprinkle over the plain flour and mix together so they are lightly coated in the mixture.
Slowly pour the melted butter into the cake batter, then slowly add the beaten eggs a little at a time. Add the almond and vanilla extracts, splash of amaretto and lemon zest.
Sift over the flour and baking powder, add the salt and carefully fold through until completely combined.
Pour the cake batter into your prepared tin and scatter over the cherries.
Sprinkle over the demerara sugar and flaked almonds and bake for 1 hour until a skewer inserted in the middle comes out clean. If it becomes too brown add a baking tray to the shelf above or loosely cover with foil.
Leave to cool in the tin before slicing and serving with a generous dollop of creme fraiche.