Ricotta and Cherry Cake
A light baked cake of ricotta (or full-fat curd cheese) with semolina and fresh cherries, served chilled and dusted with icing sugar.
⏱️ Prep: 25 min🍳 Cook: 55 min
Nutrition
245
Calories
11g
Protein
25g
Carbs
11g
Fat
Ingredients
| 500 г | ricotta or full-fat curd cheese |
| 6 с.л. | sugar |
| 1/4 ч.ч. | wheat semolina |
| 170-200 г | full-fat yogurt or sour cream |
| 2 броя | eggs |
| около 300 г | cherries, pitted (or other fruit) |
| — | butter (for greasing the tin) |
| — | breadcrumbs (for dusting the tin) |
Instructions
- Stir the semolina well with the yogurt or sour cream and leave it to rest for a while.
- Beat the eggs very well with the sugar, then add the ricotta and the semolina-yogurt mixture, and finally fold in the fruit, which has been dried beforehand.
- Grease a shallow baking tin and dust it evenly with breadcrumbs.
- Pour in the cake mixture and level it. Bake at 180°C for about 50–55 minutes, or until well set and golden on top.
- Serve the ricotta and cherry cake completely cooled and dusted with icing sugar.
Per 1/8 portion: ≈ 245 kcal. Macros (approximate): carbohydrates ~25 g, fat ~11 g, protein ~11 g.