Cherry and Ricotta Crumble Cake
Looking for creative ways to enjoy your CherryHill cherries? Why not create this cherry ricotta crumble cake for yourself!
500g cherries, pitted
1 orange, juiced & zested
300g firm ricotta
2 tbs icing sugar, plus extra for dusting
175g unsalted butter, melted
150g caster sugar
250g self-raising flour
3 eggs, at room temperature
½ cup milk
2 tsp vanilla extract
60g cold unsalted butter, diced
60g plain flour
50g caster sugar
60g almonds, roughly chopped
½ tsp ground cinnamon
Preheat oven to 150°C Fan. Grease a 24cm springform tin with butter.
Place cherries and orange juice in a saucepan over medium heat. Cook for 5 minutes until cherries release their juice and begin to soften but still retain their shape. Strain cherries and reserve cherry syrup. Set cherries aside to cool.
For crumble, rub butter into flour until mixture resembles coarse breadcrumbs. Stir in caster sugar, almonds and cinnamon and set aside.
For the sponge, place all ingredients in the bowl of an electric mixer fitted with a paddle attachment. Beat until smooth, light and combined (don’t over beat). Spoon into prepared cake tin and smooth the top.
Place ricotta, icing sugar, egg and 1 teaspoon of orange zest in a bowl and mix well until smooth. Spoon evenly over cake batter then arrange cherries over the top. Sprinkle with crumble mixture and bake for 50 minutes until lightly golden and cooked in the centre of the cake. Cool completely in cake tin before transferring onto serving plate. Dust with icing sugar and serve with reserved cherry syrup for pouring over the top.
Thank you to @karrenfoodlove for this cherry inspired recipe and image