No. 1 : Quick Recipe
Cherry Ricotta Cake
- Nonstick Spray
- 1½ Cups Whole Wheat Pastry Flour, (or All Purpose Flour)
- 1 Cup Raw Sugar
- 2 Tsp Baking Powder
- ¼ Tsp Sea Salt
- 3 Large Eggs
- 1½ Cups Ricotta, plus more for garnish
- 1½ Tsp Vanilla
- ½ Cup Unsalted Butter, melted and cooled slightly
- 1¼ Cups Pitted, Halved Cherries, plus more for garnish
- ¼ Cup Powdered Sugar
Spray and line a 9” springform pan with parchment paper. Preheat the oven to 350F.
Add the sugar, baking powder, salt to a large bowl and whisk well.
Add the eggs, ricotta, vanilla and butter to a smaller bowl and whisk well.
Add the liquid mixture to the dry mixture and add 1 cup of berries. Fold and stir until just combined. Scrape into the prepared pan and sprinkle the remaining cherries all over the top. Bake for 30 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out without many crumbs. Garnish with a Tsp of Ricotta and a whole cherry if desired.
No. 2 : Kitchen Scoop
This traditional Italian cake is made in every corner of Italy. I learned the recipe in Sicily. We stayed in a tiny hotel in Erice, a beautiful village at the top of a mountain. The food was amazing, and we were served this dessert both for dessert one evening and as an afternoon accompaniment to a “coffee corretto” or coffee with a shot of grappa in it! The chef was happy to share the recipe and every time I make it, I smile and remember.
No. 3 : Get Creative
I’ve made this cake with cherries, and ALL different kinds of berries, and each one has been delicious. Make sure you have high quality ricotta to make the cake. The creamy smoothness of good ricotta does make a difference in the finished product.
No. 4 : Wine FIND of the Week
Banfi Rosa Regala
Just like the cherry cake, this “berry good” tasting wine is from Italy. Sparkling with flavors of raspberries, strawberries and cherries, its a super pairing with a cake like this one – not super sweet, but delicious! The Braquetto d’acqui grape is native to the Piedmont region and although the name doesn’t roll off the tongue, its worth finding. The good news, it shouldn’t be hard because its widely distributed. Serve it chilled at about 50 – 55F and you’ll enjoy bright and fruity aromas and taste.