This cherry ricotta cake.
It’s so good I pretty much have no words to describe, leave alone, write a whole post on it. Or perhaps it’s the fact that it’s super early in the morning and I haven’t had my iced coffee today AND I’m still wearing my non-productive pyjamas. Please tell me I’m not the only one who needs to be wearing normal people clothes (aka not the no bra no pants no dignity outfit) in order to resemble a productive human being. You know there’s gotta be a whole lot of procrastination involved when it’s noon and my pants are nowhere to be seen. Does anyone feel the same? Tell me I’m not the one so I can start a cult of pyjama-wearing, coffee-drinking, cookie-munching people.
Does that sound good or what?
Anyhoo, it’s my parents’ wedding anniversary today, so the honorable me is telling the lazy pyjama-wearing side to get off her butt and write write write.
Congrats mum & dad! Here’s a cake to celebrate your 22 years of marriage and hopefully make up for the fact that I think I’ve broken the coffee machine in an attempt to get me some coffee this morning. Also, I’m sorry that I’ve pretty much blown an entire small country budget on baking supplies and superfoods this month. Accept this cake as an apology if you will.
With all its soft, tender, dense but not brick-like, fluffy glory, this cake can make up for nearly every awful thing which can happen to you or those around.
Broken kitchen appliances? Bring the victims a piece of this cake and it’ll make them forget that they’ll no longer be drinking coffee for the rest of the summer.
You just made cake and now there’s a giant pile of dishes to wash? Forget about them, cake comes first!
Have you spent the whole morning trying to figure out if you’ve been admitted into the universty degree you applied for, yet they keep calling off the announcement date and all that you can do is refresh and refresh the page looking silly and wanting to pull your head off? Have cake. It might not get you into uni, but sure does it helps with the nerves.
Also, why do all those people on my university website look so happy, smiley and care-free with their textbooks on their hands? I don’t know about you, but I don’t look at my physics papers as if they were the love of my life and I want to marry them…
Whatever. Whether you lead a 100% care-free, happy happy live OR you’re a nervous wreckball due to uni results and the unability to get coffee, I’m sure you’ll enjoy this cake. The texture is spectacular: fluffy and dense at the same time and melt-in-your-mouth-like. Then there’s this lovely lemon cherry compote, whose tartness compliments the sweetness of the vanilla cake perfectly. I added a couple of basil leaves on top, mostly for styling purposes, but also because the peppery basil flavour goes SO WELL with the zesty cherry topping. Although basil in desserts is not everybody’s cup of tea, so feel free to leave it out if you’re looking for a more traditional cake.
Good news, my dairy-free friends! Even though this one is called a ricotta cake, and one would thing there’s gotta be ricotta in it, you can also make it with almond ricotta cheese. I’m a big fan of this version by Beard & Bonnet, which is easy to make and works really well as a dairy substitute in this recipe. The results are not completely similar, but it does work in a pinch and still produces a beautiful cake!
Now, onto the bad news: do not try this one using egg substitutes because, chances are high you’ll end up having to add another point to your “awful things that have happened to me today” list. Or you can make it and embrace the fact that you now have a throwing weapon the shape of a cake, but Consuelo’s not being held responsible for that.
- 180 grams all purpose flour
- 180 grams white sugar
- 2 tsp. baking powder
- 3 eggs
- 250 grams full fat ricotta
- 120 grams olive oil
- 1 tbsp. vanilla extract
- 200 grams pitted cherries
- 50 grams white sugar
- juice from 1/2 a lemon
- a pinch of salt
- Add all of the cake batter ingredients to a blender and pulse until smooth.
- Line a small spring-form pan with parchment paper and pour the batter in it.
- Bake in a preheated oven at 350F (175ºC) for 50-55 minutes or until cake looks golden and when you insert a toothpick in the center, it comes out clean.
- Heat the cherries on medium heat with the sugar, salt and lemon until they're soft and start to release liquid.
- Pour the cpmpote on top of the cake once it's out of the oven.
- Dairy free ricotta can be used. I used this almond version by Beard & Bonnet
EDIT: the very moment I click “publish” I get a text informing me that *drumroll* I’ve been admitted!!!!!!!!!!!