Cherry Ricotta Cake Cherry Ricotta Cake Here is a creamy dessert where the lightness of ricotta cheese perfectly combines with the intense sweet taste of cherry. Perfect as a delightful summer treat. Categories: Cakes & Cupcakes sunday lunch dessert summer vegetarian Golden Caster NUTRITION INFORMATION Yields 8-10 PREPARATION 20 mins COOKING 50 mins Ingredients FOR THE BASE 75 g Tate & Lyle Golden Caster Sugar 75g self-raising flour 50g toasted hazelnuts 1 large egg 4 tbsp mild & light olive oil FOR THE TOPPING 75g Tate & Lyle Icing Sugar 250 fresh cherries 250g ricotta cheese 150g sour cream 1 large egg 1 tsp vanilla extract Fairtrade Golden Caster HOW TO MAKE THIS RECIPE Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4. Grease a 20cm (8”) round cake tin with a removable base. For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy. Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes. Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices. Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set. Allow to cool before removing from the tin. CHEF'S TIP Perfectly scrumptious by itself or with a cherry coulis! Tasty Cake & Cupcake Recipes Toffee Apple Cake Hummingbird Cake Madeira Cake Tiramisu Pistachio Cake Lemon and Blueberry Cake No Bake Mango Cheesecake Easter Chocolate Nest Cake Rhubarb Cheesecake Sponge Cake with Plum Jam and Edible flowers Cherry Ricotta Cake Nutrition Values per serving Women`s GDA per serving Typical GDA Values (Women) Energy (kcal) 268 13.4% 2000 kcal Energy (kJ) 1118 N/A Protein (g) 5.6 12.4% 45g Carbohydrates (g) 24.9 10.8% 230g of which sugars (g) 19.3 21.4% 90g Fat (g) 16.5 23.6% 70g Of which saturated fat (g) 5.3 26.5% 20g Fibre (g) 1.9 7.9% 24g Salt (g) 0.197 3.3% 6g
