Ricotta Cherry Almond Cake

Ricotta Cherry Almond Cake

This indulgent ricotta cherry almond summer cake is amazing with any in-season fruit for topping!

Serves 8
Ingredients:
200g butter, room temp, diced
200g caster sugar
4 medium eggs, beaten together
250g ground almonds
2 tbsp spelt flour
Pinch salt
Zest 1/2 lemon
1/2 tsp almond extract

For topping:
250g ricotta, drained
150ml whipping cream
1 tsp vanilla extract
4 tbsp icing sugar

Compote:
300g cherries, pitted
2 tbsp sugar
4 tbsp lemon juice

Set a saucepan to a medium heat + add all ingredients for compote. Simmer for 10 mins. Then leave to cool.

Preheat oven to 170C degrees. Line a 20cm cake tin with baking paper. Cream butter + sugar together in a bowl. Slowly beat + add egg mix, almonds + spelt. Then salt, lemon zest + almond extract. Scrape into tin. Bake for 40mins.

Beat all the topping ingredients together until fluffy. Top onto cooled cake + then add compote.

Fancy a dive into another tasty cake recipe? Find your next bake here!