Cherry Ricotta Cake
A light cake dotted with sweet cherries and crunchy walnuts
Ingredients
- 100 g fresh cherries, halved and pitted,
- 5 eggs, separated
- 170 g ricotta cheese, drained of extra moisture
- 150 g unsalted butter, softened
- 40 g plain flour
- 130 g caster sugar
- ½ tsp vanilla extract
- 30 g walnuts, chopped(optional)
- 75 g bitter or plain chocolate, coarsely grated (for topping the cake)
Instructions
- Preheat the oven to 190℃. Grease and line the base of a 23 cm / 9 in, round, springform cake pan.
- Set a few cherries aside to top the cake and toss the rest in a little flour.
- Cream together the butter and most of the sugar in a bowl, till light and fluffy. Add the egg yolks and vanilla and beat till combined.
- Now add the ricotta, flour and walnuts, mix together. Gentle mix in the cherries.
- In a clean bowl, whisk the egg whites till they form stiff, glossy peaks. Gently whisk in the remaining sugar.
- Use a metal spoon to fold some egg white into the batter. Then fold in the rest of the egg whites in slow, gentle strokes, taking care not to deflate the egg whites.
- Pour the cake batter into the prepared tin and level out the top. Dot with the remaining cherries and bake for 30 minutes till the cake is golden, risen and firm.
- Leave the cake in the open oven for 10-15 minutes, then place it on to a wire rack for 20 minutes. Turn out the cake on to a plate or cake stand and allow it to cool fully. Sprinkle the grated chocolate curls on top and serve.