Recipe by Illanique van Aswegen
This cake is deliciously moist due to the ricotta and the fresh cherries.
Cherry and ricotta cake
- 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.