What Is Cherry Ricotta Cake?
Cherry ricotta cake is a soft, tender cake made with ricotta cheese and fresh cherries. Ricotta adds moisture and a gentle tang without making the cake taste cheesy. Lemon zest brightens the flavor, and the cherries add bursts of juicy fruit.
Ricotta is widely used in Italian baking, and the pairing of ricotta with sour cherries is a classic in Rome (more on that below). This version is an easy, one-bowl-style cake rather than a pastry, so it suits an everyday kitchen.
Ingredients
This makes one 22 cm (9 inch) round cake.
- 250 g (1 cup) whole milk ricotta, well drained
- 3 large eggs, at room temperature
- 150 g (3/4 cup) sugar
- 80 g (1/3 cup) butter, melted and cooled, or 80 ml mild oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 200 g (1 1/2 cups) all-purpose flour, plus 1 tablespoon for the cherries
- 2 teaspoons baking powder
- Pinch of salt
- 250 g (about 1 1/2 cups) pitted cherries, halved
- Powdered sugar, for dusting
Method
- Heat the oven to 175 C (350 F). Grease and line a 22 cm round pan.
- Whisk the eggs and sugar until pale, about 3 minutes.
- Whisk in the ricotta, butter, vanilla, and lemon zest until mostly smooth.
- Mix the flour, baking powder, and salt, then fold into the batter just until combined.
- Toss the cherries in the spoonful of flour. This helps keep them from sinking.
- Fold in about three quarters of the cherries, pour the batter into the pan, and scatter the rest on top.
- Bake for about 40 to 50 minutes, until golden and a skewer comes out clean. The cherries may leave moist streaks, so test in a spot without fruit.
- Cool in the pan for 15 minutes before turning out. Dust with powdered sugar.
Ricotta Tips
- Choose whole milk ricotta. It gives a richer, more tender cake. Lower-fat ricotta can be wetter.
- Drain if it looks watery. Place the ricotta in a sieve lined with a cloth or paper towel for 30 minutes or so. Thick ricotta may not need it.
- Bring it to room temperature so it blends smoothly with the eggs.
Cherry Tips
- Fresh: pit and halve them. Sweet varieties such as Bing work well.
- Frozen: you can usually use them without thawing, tossed in flour, though the batter may need a few extra minutes in the oven. Thawing and draining first is also fine.
- Jarred sour cherries: drain very well and pat dry, and reduce the sugar slightly if they are sweetened.
The Roman Cousin: Crostata di Ricotta e Visciole
In Rome, ricotta and sour cherries come together in a famous tart, the crostata di ricotta e visciole. It has a crumbly shortcrust pastry, a ricotta filling, and a layer of sour cherry jam. Visciole are small, tart wild cherries. The tart is traditionally linked to Rome’s Jewish community and is said to date back to the 18th century.
This cake borrows the flavor pairing without the pastry work. If you like the idea of a pastry-free ricotta dessert, it makes a good alternative.
Storage and Serving
Store the cake covered in the refrigerator because of the ricotta, and bring slices to room temperature before serving. It keeps for about 2 days. Serve with coffee, a dollop of whipped cream, a spoonful of mascarpone, or a drizzle of cherry cake glaze.
FAQ
Can I use frozen cherries?
Yes. Toss them in flour and add them straight from the freezer, and expect a slightly longer bake.
Can I make it ahead?
Yes. The cake is often better the next day once the flavors settle. Keep it chilled and covered.
Do I have to strain the ricotta?
Not always. Strain it if it looks wet or loose.
For other Italian cakes with a similar casual feel, see the Italian apple cake or the Italian orange carrot cake.