A simple cake, a little country dessert, but really delicious.
Cherries and ricotta match perfectly together.
The lemon zest brings that little touch of freshness.
The cherry and ricotta cake is perfect for breakfast or a afternoon snack …….
Children like it so much, but also adults do.
Heat fan oven at 302F - 150°C.Cherries and ricotta cake
Ingredients
Cake batter
Extra
Instructions
Butter and flour an 8 inches (20 cm) springform pan and set aside.
Sift the ricotta cheese through a strainer and set aside.
Combine and sift the flour with baking powder and salt and set aside.
In the bowl of the stand mixer, whip the eggs on high speed until very fluffy.
Low the speed and gradually add the strained ricotta cheese and combine.
Add the melted butter and lemon zest and mix to combine.
Then add the sifted powders and mix to combine, always on low speed.
Pour the pitted cherries in the batter and gently mix with a spatula.
Pour the batter in the pan and bake for about 53/55 minutes.
Out of the oven, remove the ring from the pan and let cool completely before removing the cake from the base of the pan.
Dust with snow sugar to serve.
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