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Looking for creative ways to enjoy your CherryHill cherries? Why not create this cherry ricotta crumble cake for yourself!
Thank you to @karen.foodlove for this cherry inspired recipe and image
Ingredients
- 500g cherries, pitted
- 1 orange, juiced & zested
- 300g firm ricotta
- 2 tbs icing sugar, plus extra for dusting
- 1 egg
- FOR THE SPONGE
- 175g unsalted butter, melted
- 150g caster sugar
- 250g self-raising flour
- 3 eggs, at room temperature
- ½ cup milk
- 2 tsp vanilla extract
- FOR THE CRUMBLE TOPPING
- 60g cold unsalted butter, diced
- 60g plain flour
- 50g caster sugar
- 60g almonds, roughly chopped
- ½ tsp ground cinnamon
Method
- 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.