Cherry and ricotta cake

November 10, 2013 (Last Updated: January 11, 2019)

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.

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