Ricotta & Cherry Cake
Author: Suzanne Perazzini
- 300 gms flour
- 1 egg + 1 egg yolk
- 130gms butter
- 100 gms sugar
- 8 gms baking powder
- Pinch of salt
- 300 gms ricotta
- 150 gms sugar
- Amarene (cherries in syrup)
- Beat the butter, eggs and sugar together until the sugar is dissolved and the mixture is light and fluffy.
- Sift the flour, salt and baking powder together and add.
- Mix lightly together until just blended.
- Put half into the bottom of a pie dish or cake tin and spread up the sides.
- Beat together the ricotta and second lot of sugar until all the sugar is dissolved.
- Pour the ricotta mixture into the pie dish.
- Place as many cherries as you like on top and cover with the rest of the cake mixture.
- Bake at 180°C/350°F for 40 minutes or until golden.
- Let cool and slice into servings.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ricotta-cherry-cake-plus-our-italian-trip-so-far/
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