Рецепт Cherry Ricotta Cake
Cherry Ricotta Cake
July 7, 2014 By: Kathy Steger42 Comments
Monday is the best time to share a sweet recipe especially after a long holiday weekend . We all need a little comfort and reassurance going back to work today. The logical thing would have been to post a detox salad since most likely we all had a nice share of unhealthiness over the last few days. But what fun would there be in that? Instead I am lifting my spirits and hopefully yours with this fabulous dessert. Did I mention it makes for a great breakfast too? This Cherry Ricotta Cake is a sure winner, sort of like a mix between a ricotta cheesecake and a scone. I say it’s full of cherry goodness without the crumble mess. Did I tell you that it’s delicious? Well it is, it really is. I pretty much had to fight off little fingers from stuffing herself senseless with it. Cherry Ricotta Cake
Rating 5.0 from 4 reviews
- Prep time: 15 mins
- Cook time: 55 mins
- Total time: 1 hour 10 mins Ingredients
1 cup cherries, pitted and halved ½ cup ricotta 1 tsp orange zest ½ cup milk 1¼ cup all purpose flour ½ tsp salt 1 tsp baking powder 2 eggs ¾ stick unsalted butter ½ tsp vanilla extract ¾ cup granulated sugar 1 tbsp confectioners sugar, for dusting Instructions
Preheat oven to 350 degrees. Prepare a square cake pan by lightly buttering and flouring the sides and bottom. In a medium mixing bowl add flour, baking powder and salt; mix and set aside. In a mixer with the paddle attachment, cream together butter and granulated sugar. Add ricotta, milk and eggs, making sure to mix well. Stir in vanilla, orange zest and the flour mixture a little at a time. Stop mixer and scrape sides of bowl with a rubber scraper. Gently stir in half of the cherries and then transfer the mixture to the cake pan. Top with the rest of the cherries. Bake about 50-55 min. Dust with confectioners sugar before serving. 3.2.2708
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