Cherry Ricotta cake

Ingredients

• 1 can black pitted cherries (morelo or sour)

• 250g butter

• 250g raw sugar 

• 500g smooth ricotta cheese

• 4 eggs (or 2 eggs and 2 yolks)

• 200g self-raising wholemeal flour 

• 50g ground almonds 

• 1 teaspoon vanilla essence 

• half teaspoon almond essence 

• 1 lemon rind

Method

• Beat together the butter and sugar. Beat in the ricotta cheese, then beat in the eggs, one at a time. 

• Beat in the lemon rind, vanilla and almond essence then fold in the flour and ground almonds. 

• Oil and line a 20cm round deep cake tin. Spoon in half the cake mixture and smooth over the base. 

• Drain the juice from the cherries and scatter the cherries over one layer of cake mix, spread the remaining cake mix over the cherries. 

• Bake at 180 degrees for 1 – 1.5 hours until springy to the touch. 

• Cool on a wire rack and dust with icing sugar.