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Cherry Ricotta Cake

Cherry Ricotta Cake

  Rating 0.0

Prep

20 min

Bake

50 mins

Serves

8 to 10

Difficulty

Medium
Cherry Ricotta Cake

About

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.

made using

Golden Caster

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Instructions
Ingredients
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Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

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.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

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.

Step 7

Allow to cool before removing from the tin.

Ingredients – 5 items

Serving

1

For the base

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Cane Sugar

75 g
Flour

Self raising flour

75 g
Hazelnuts

Toasted chopped hazelnut

50 g
Eggs

Egg

1
Olive-oil

Olive oil

4 tbsp

For the Topping

Fairtrade Cane Icing Sugar

Icing sugar

75 g
Cherries

Cherries

250 g
Cream-cheese

Ricotta

250 g

Sour cream

150 g
Eggs

Egg

1
Vanilla

Vanilla extract

1 tsp

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