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1 Ricotta Cherry Cake

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Ricotta Cherry Cake

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Ingredients

8 portion(s)

250grams butter, 250grams raw sugar, 500grams ricotta cheese,4 eggs, 200grams whole meal SR flour, 100 grams raw almonds, 1 tsp vanilla essence, 1/2 tsp almond essence, rind of a lemon, pitted cherries canned or bottled work well

  • 250 grams Butter
  • 250 grams raw sugar
  • 500 grams ricotta cheese
  • 200 grams SR Wholemeal Flour
  • 100 grams Raw almonds, skin on
  • 1 tsp Vanilla Essence/Extract
  • 1/2 tsp almond essence
  • 1 rind of a lemon
  • 500 grams morellos (pitted cherries), Canned or bottled
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  • 6
    1h 5min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Method

  1. Pre heat oven to 180 c and lightly greazed Lined 20-24 cm cake tin and set aside.

    Put almonds in mixing bowl and mill 6 sec /speed 6 set aside

    put sugar and lemon rind in mixing bowl mill 10 sec/ speed 9

    add butter, eggs, cheese, vanilla essence, almond assence, into mixing bowl and mix 20 sec/ speed 6 (stop half way to scrape down sides of bowl)

    add flour and almonds to mixture and mix for 20 sec / speed 6

    pour 1/2 of mixture into prepared cake tin and smooth over base.

    drain the cherries and scatter over the mixture in cake tin

    pour remainder of mixture to cover the cherries

    bake in preheated 180 C oven for 50-60 minutes or until springy to touch.

    cool and dust with icing sugar

10

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11

Tip

Serve either hot or cold with clotted cream

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Divine recipe! I make it with GF flour and it's a...

    Submitted by thermomillar on 26. November 2022 - 19:16.

    Divine recipe! I make it with GF flour and it's a winner! It's a little different and my guests always love it. I serve it with dollop cream or ice cream. The only change I'd make is to the ingredient list where the 4 eggs aren't mentioned. Please amend the recipe to include these in the list.

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  • Great recipe. I made a couple of changes. I used...

    Submitted by Vennp on 4. October 2020 - 07:59.

    Great recipe. I made a couple of changes. I used half the amount of sugar and changed cherries to rhubarb (I cooked the rhubarb first)

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  • I will make the almonds finer next time, the...

    Submitted by Lifestudent on 14. October 2018 - 17:38.

    I will make the almonds finer next time, the texture was not quite right, would like to try with GF Flour, I think I was too sparingly with the cherries, try more next time. I had a heap of cheap ricotta to use

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  • Delish!!! I had only 350 gr ricotta so changed to...

    Submitted by Linda Daleboudt on 28. July 2018 - 19:22.

    Delish!!! I had only 350 gr ricotta so changed to 200 gr butter and 150 gram sugar, everything else the same. Great recipe, thanks for sharing.

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  • just made this tonight had

    Submitted by Debbiemaree on 9. April 2016 - 19:37.

    just made this tonight had extra ricotta to use, wonderfully recipe lovely flavour add to my favourites 

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  • Have made this so many times,

    Submitted by lomby on 24. September 2015 - 12:28.

    Have made this so many times, have to cook for longer to avoid a mushy centre but overall one of my absolute faves!!!

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  • Absolutely delicious! I'd

    Submitted by ninanikolic@hotmail.com on 17. September 2015 - 10:40.

    Absolutely delicious! I'd recommend the larger sized tin though. I used a 20cm tin, baked it for 10 mins longer but still had a small patch of mushy cake in the centre. I'll definitely be giving it another go! Thanks for sharing.

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  • Now with top rating!

    Submitted by letstryit on 10. May 2015 - 20:33.

    Now with top rating!

    John Clark


    Independent Consultant (WA)

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  • I made this today for Mothers

    Submitted by letstryit on 10. May 2015 - 20:33.

    I made this today for Mothers Day with just a few adjustments, and it was loved by all. "Perfect" was the verdict, "Just make it the same again next time - don't change anything!"

    My adjustments were: almonds processed for 12 seconds to achieve a finer result, reduce sugar to 180 g, used GF SR flour (Whitewings).

    One of the Mothers was a coeliac. If anyone reading this makes cakes for a coffee shop, this is a real winner recipes and would help establish a loyal following amongst the gluten-intolerant, and a great change from the popular orange and almond cake (and bonus of their friends supporting your establishment).

    Thanks so much for sharing this recipe. It's now in my top 10!

    John

    John Clark


    Independent Consultant (WA)

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  • Really loved this cake, so

    Submitted by vickiewalmsley@hotmail.com on 12. April 2015 - 11:25.

    Really loved this cake, so easy. i think it would also make good muffins- going to try for Mother's Day!

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  • This recipe is lovely. A

    Submitted by RebeccaMD on 15. December 2014 - 14:03.

    This recipe is lovely. A perfect Christmas dessert . 

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  • this recipe is devine

    Submitted by sheridan6 on 27. November 2014 - 12:22.

    this recipe is devine tmrc_emoticons.)

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