Cherry Ricotta Cake
Ingredients
- 1 1/3 cups (166 grams) all-purpose flour
- 1 1/2 tsp. (7.5 grams) baking powder
- 1 tsp. (3 grams) kosher salt
- 1 cup (200 grams) granulated sugar
- 2 tsp. (2 grams) orange zest
- 1 1/4 cups (283 grams) BelGioioso Ricotta con Latte® cheese, room temperature
- 1/2 cup (112 grams) olive oil (not extra-virgin)
- 2 large eggs (100 grams), room temperature
- 1/2 tsp. (2 grams) vanilla extract
- 2 cups (280 grams) fresh or thawed frozen cherries, halved and pitted (pat frozen cherries dry after thawing)
- Garnish: confectioners’ sugar
Orange Whipped Ricotta - 3/4 cup (170 grams) BelGioioso Ricotta con Latte cheese
- 1/4 cup (30 grams) confectioners’ sugar
- 1/4 cup (60 grams) cold heavy whipping cream
- 1 tsp. (1 gram) orange zest
Directions
Preheat oven to 325°F (170°C). Spray an 8-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, whisk together granulated sugar and orange zest until mixture resembles wet sand. Whisk in ricotta, oil, eggs, and vanilla. Stir in flour mixture just until dry ingredients are moistened. Stir in three-fourths of cherries (about 210 grams) until combined and no flour pockets remain. Spread into prepared pan. Top with remaining cherries.
Bake until edges are golden brown and a wooden pick inserted in center comes out with a fewmoist crumbs, 55 minutes to 1 hour and 5 minutes. Let cool in pan on a wire rack for 10 minutes.Remove from pan, and let cool completely on a wire rack.
Serve with Orange Whipped Ricotta. Garnish with confectioners’ sugar, if desired. Refrigerate in an airtight container for up to 3 days.