Cherry almond ricotta cake
Let me preface this recipe by ironically stating I am not a fan of ricotta cheese.
This is also the perfect time to admit I am also not a fan of lasagna. It wasn’t until I was a teenager that I made the connection that ricotta is often used in lasagna, therefore laying the foundation of my hatred. I’ve tried a variety of lasagnas in an effort to become a convert. Homemade, frozen, vegetarian style, zucchini slices instead of noodles. I had it all. And hated it all.
I will say now as an adult that hatred has fizzled into a preferential opposition, but regardless I am convinced the ricotta was and continues to be the culprit.
I am here to right a wrong in cake form. A form that all hatreds should be resolved in.
Ingredients
1 ½ cups (180g) of all purpose flour
2 tsp of baking powder
½ tsp salt
1 cup(200g) of white sugar
1 tsp of almond extract
½ cup (113g) or one stick of unsalted butter softened
3 large eggs (195g) + 1 egg yolk
2 cups (16oz) of whole milk ricotta
1 cup (225g) of cherries, pitted and halved
Sliced almonds (for topping)
Powder sugar (for topping)
Directions
Place the oven rack in the middle of the oven. Preheat to 350°F.
Prepare a 9 inch spring pan greasing with butter and coating with a thin layer of powdered sugar or flour. Set aside.
In a medium bowl whisk together flour, baking powder and salt. Set aside.
In another medium bowl cream together sugar and butter with a hand mixer or stand mixer until fluffy.
Add in the 3 eggs. Mix until fully combined.
Mix in in additional yolk and almond extract.
Add in ricotta and mix for about 2-3 minutes. Until fully combined.
Fold in flour mixture, until batter is just combined. Batter will be very thick
Fold in pitted and halved cherries until just combined.
Pour batter into the prepared spring pan. Using a rubber spatula gently spread until even in the pan.
Bake for 40-45 minutes, or until the top is lightly golden.
Sprinkle top with sliced almonds and let the cake come to a complete cool.
Dust with powdered sugar before cutting and serving.
Cake can be left at room temperature for up to 2 days, or stored in an airtight container in the refrigerator for up to 5 days.
