• Recipe by Illanique van Aswegen

    This cake is deliciously moist due to the ricotta and the fresh cherries.

    Cherry and ricotta cake

    Serves: 6
    Cooking Time: 1 hour


    • 2 eggs
    • 165g (1 cup) treacle sugar
    • 210g (1½ cups) self-raising flour, sifted
    • 250g ricotta
    • 60ml (¼ cup) milk
    • 15ml (1 tbsp) lemon juice
    • 10ml (2 tsp) vanilla extract
    • 340g (1½ cups) fresh cherries, pitted and lightly dusted in cake flour
    • fresh cherries, to serve
    • fresh mint, to garnish



    Preheat the oven to 180°C. Line a 22cm loose-based cake tin with baking paper.


    Using an electric whisk, whisk the eggs and sugar together for 1 minute. Add the flour, ricotta, milk, lemon juice and vanilla, and whisk until smooth. Fold the cherries into the batter.


    Pour the batter into the lined tin and bake for 25 – 30 minutes. It is ready when a cake tester is inserted and it comes out clean.


    Allow the cake to cool for 5 minutes. Remove the cake from the tin and place on a wire rack to cool completely.


    If the cake starts to brown too much while baking, place a piece of foil over the top.