Ricotta and Cherry Cake
A light baked cake of ricotta and cherries, dusted with powdered sugar.
⏱️ Prep: 25 min🍳 Cook: 55 min
Nutrition
per 1/8 of cake245
Calories
11g
Protein
25g
Carbs
11g
Fat
Ingredients
| 500 g | Ricotta (or full-fat cottage cheese) | |
| 6 tbsp | 90 ml | Sugar |
| 1/4 cup | 60 ml | Wheat semolina |
| 170-200 g | Full-fat yogurt (or sour cream) | |
| 2 | Eggs | |
| ~300 g | Cherries, pitted (or other fruit) | |
| — | Butter, for greasing the pan | |
| — | Breadcrumbs, for dusting the pan |
Instructions
- Mix the semolina well with the yogurt or sour cream and let it stand 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 patted dry beforehand.
- Grease a shallow baking dish 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 fully cooled and dusted with powdered sugar.