Monday is the best time to share a sweet recipe especially after a long holiday weekend . We all need a little comfort and reassurance going back to work today. The logical thing would have been to post a detox salad since most likely we all had a nice share of unhealthiness over the last few days. But what fun would there be in that? Instead I am lifting my spirits and hopefully yours with this fabulous dessert. Did I mention it makes for a great breakfast too?
This Cherry Ricotta Cake is a sure winner, sort of like a mix between a ricotta cheesecake and a scone. I say it’s full of cherry goodness without the crumble mess. Did I tell you that it’s delicious? Well it is, it really is. I pretty much had to fight off little fingers from stuffing herself senseless with it.
- 1 cup cherries, pitted and halved
- ½ cup ricotta
- 1 tsp orange zest
- ½ cup milk
- 1¼ cup all purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 2 eggs
- ¾ stick unsalted butter
- ½ tsp vanilla extract
- ¾ cup granulated sugar
- 1 tbsp confectioners sugar, for dusting
- Preheat oven to 350 degrees. Prepare a square cake pan by lightly buttering and flouring the sides and bottom.
- In a medium mixing bowl add flour, baking powder and salt; mix and set aside.
- In a mixer with the paddle attachment, cream together butter and granulated sugar. Add ricotta, milk and eggs, making sure to mix well.
- Stir in vanilla, orange zest and the flour mixture a little at a time. Stop mixer and scrape sides of bowl with a rubber scraper.
- Gently stir in half of the cherries and then transfer the mixture to the cake pan. Top with the rest of the cherries. Bake about 50-55 min.
- Dust with confectioners sugar before serving.