Marilyn’s Cherry Ricotta Cake
Upon meeting Marilyn, I could instantly tell that she is as fit as a fiddle.
She would put most 30 year old’s to shame (myself included). With her beautiful smile, Marilyn told me that she is still competing in triathlons. “Only small ones”, the 74 year old said.
Talking with Marilyn was a total inspiration. She somehow passes on her passion for everything through simple chat. Our conversation quickly turned to her passion for the environment. Never have I spoken to someone with such raw passion. She is currently completing her PHD on how we, as humans, interact with the environment. Something we should all do a little more. We spoke about her love of her kids and her grandkids. If you want to know the secret to a long and active life, Marilyn has the answer.
Marilyn’s Cherry Ricotta Cake
You know those cakes where you find yourself asking if it will make an appearance at the gathering? This cake is absolutely one of those cakes. The first thing I noticed about it was the hit of almond essence that wafted up when you I cut it. I had never smelt or tasted almond essence before and now I want to splash it on everything. The second thing I notice is the texture of the cake. Oh, the texture! It’s crumbly around the sides, cakey in the middle and moist in all the right places. Whether my son likes it or not, he will be getting this cake for his next 18 birthdays. And for those of you who know me well, this cake is so good, I even pulled out the ‘M’ word for it.
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.
