Ricotta and Cherry Cake

This is a soft, almost pudding-like sponge. The addition of the cherries with their glorious syrup is the icing on the cake (and of course don’t forget a good dollop of cream!). This is one of those cakes which is a perfect teatime treat but also particularly good for breakfast… Don’t be put off by its rather ‘flat’ appearance, looks can be deceiving, it really is delicious and better still, is incredibly easy to bake. The recipe is from Florence Knight, the wonderful chef of the fashionable London restaurant, Sessions Arts Club (see my review here!).

200g fresh cherries, halved and pitted

50g sugar

100ml red wine

For the sponge:

1 egg

2 egg yolks

180g caster sugar

100g ricotta

65g butter, melted (plus extra to grease the tin)

130g plain flour (gluten-free if required – I used Doves)

¾ teaspoon baking powder

A good pinch of salt

Double cream to serve

  1. Lightly butter of a 20cm cake tin and line the base with greaseproof paper.
  2. Add the cherries, sugar and wine to a small pan and simmer for 8 minutes until glossy but holding their shape. Remove the pan from the heat and set aside.
  3. In a large bowl beat the whole egg, the yolks and sugar until pale and thick. Slowly add the cooled butter followed by the ricotta, mix well to create a smooth batter.
  4. Sift in the flour, baking powder and salt and fold through.
  5. Spoon the mixture into the prepared tin and smooth over with the back of a spoon. Scatter over the drained cherries, reserving the liquor for later!
  6. Place the cake in the middle of a preheated oven, 160’c fan, and cook for 20-25 minutes until a skewer comes out clean when inserted into the centre.
  7. Meanwhile, reduce the reserved cherry liquor into a syrup over a medium heat until thick and glossy.
  8. Allow the cake to cool in the tin before serving in wedges with the syrup and a dollop of cream.

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