This Swirled Cherry Cake is a fantastic way to use up leftover cherries or simply indulge in your love for cherries. With a recipe that marries the rich texture of ricotta with the tartness of cherries, this cake offers a refreshing twist on traditional fruit cakes. The inclusion of lemon zest and juice enhances the cherry flavor, making it more vibrant and appealing. This cake was a hit at home, disappearing within a day as it received rave reviews from all who tried it.
Why You’ll Love This: The charm of this cake lies in its perfect blend of flavors and textures. The creamy ricotta adds a subtle richness that complements the juicy cherries, while the lemon zest and juice bring a bright, citrusy contrast that elevates the overall taste. It’s a simple recipe with a sophisticated outcome, suitable for bakers of all levels. Additionally, the delightful cherry swirls not only make this cake delicious but also visually appealing, ensuring it stands out on any dessert table.
Perfect Occasion: This cake is an ideal choice for numerous occasions. It’s wonderful for a summer picnic, as a special treat at tea parties, or as a comforting dessert for family dinners. It’s also great for celebrations like birthdays and anniversaries, where a homemade, heartfelt dessert is appreciated. The cheerful appearance and sumptuous taste of this cherry cake make it suitable for both casual and formal gatherings.
Decoration Tips:
- Dust the top with powdered sugar for a simple, yet elegant finish.
- Garnish with fresh cherry halves around the edges or on top for added charm.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the fruity flavors.
- Drizzle a bit of cherry syrup over the cake for an extra touch of sweetness and a beautiful glossy look.
Ingredients:
- 2 eggs
- 50 g brown sugar
- 160 g all-purpose flour
- 20 g cornstarch
- 60 g vegetable oil
- 70 g milk
- 100 g ricotta cheese
- Juice and zest of half a lemon
- 1/2 packet of baking powder
- A handful of cherries in syrup, with some of their juice for swirling
- In a mixing bowl, whisk the eggs with the sugar until light and fluffy.
- Add the oil and ricotta cheese to the egg mixture and mix well.
- Incorporate the lemon juice and zest, flour, and cornstarch. After blending these ingredients, dissolve the baking powder in the milk and add it to the mixture; it will foam slightly.
- Pour the batter into a greased and floured 22 cm cake pan.
- Dot the surface with cherries and their juice, and use a knife to create a marbled effect.
- Bake at 175 degrees Celsius for about 40 minutes.
- Once baked and still warm, pierce the base of the cake with a toothpick and drizzle more cherry juice over the top.
Enjoy this delightful cherry and ricotta cake, perfect for any occasion that calls for a special homemade treat!
