Ricotta cake with cherries
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Ingredients
- 400 g “00” flour
- 200 g morello cherries
- 200 g granulated sugar
- 100 g Ricotta Romana PDO
- 100 g butter
- 2 whole eggs
- 1 vanilla pod
- 1 pinch of cinnamon
- 1 lemon zest
- icing sugar (for decoration)
Directions
- On a table make a well with the flour and place the eggs, sugar, melted butter, grated lemon zest and seeds from the vanilla pod in the centre.
- Mix thoroughly to make a short crust pastry.
- Pass the ricotta through a sieve to eliminate any lumps.
- Add a tablespoon of sugar, a pinch of cinnamon and the pitted morello cherries.
- Blend the ingredients together to make a uniform mixture.
- Grease a round tart pan with butter and line with the short crust pastry making sure that it reaches the rim.
- Trim the excess pastry and then pour in the ricotta and cherry mixture.
- Roll out the excess pastry, cut into thin strips and make a diagonal grid on top of the mixture.
- Bake at 160°C for 30 minutes.
- Dust with icing sugar.
Wine pairing suggestion
Cesanese di Olevano Romano DOC dessert wine
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