Ce Very tender cherry and almond cake is a real seasonal pleasure! A melting texture thanks to the ricotta, a good taste of cherries and almonds. A soft and sweet cherry cake!
This is typically the kind of cake that you can enjoy for breakfast (it is not very sweet). And if, like me, you have beautiful fresh cherries in your garden, then you are in luck! If this is not the case, you can of course find beautiful ripe and fragrant cherries at the market.
How to make this cherry cake?
To obtain a very melting texture like that of this cherry cake, we mix ricotta, ground almonds and a touch of flour.
On the other hand, whisk the eggs and brown sugar until the mixture is frothy, then add the dry ingredients and the oil.
The mold I used for this recipe is 20cm in diameter. If you use a larger mold, the cake will be less high.
Then pour half of the dough into the buttered floured mold, sprinkle with pitted cherries. Then we put the rest of the dough. Add the last cherries on top with the slivered almonds.
Variations around this recipe
This recipe can also be made with raspberries or strawberries instead of cherries. The principle stays the same.
I do not recommend removing the ricotta or ground almonds as this would change the final texture too much. This cherry cake is intentionally not not very sweet, but you are free to adapt it to your taste (I prefer to have a light hand with sugar).
Other cakes to try
If you like this kind of seasonal fruity recipes, then I recommend you take a look at these recipes: Cherry chocolate pavlova, Red berry mascarpone tart, Raspberry mascarpone tart Breton palet, Raspberry and orange blossom financiers.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute cakes!
- 300 g ricotta cheese
- 200 g powdered almonds
- 180 g brown sugar
- 1 cs rapeseed oil
- 3 eggs
- 40 g all-purpose flour
- 300 g or more! pitted cherries
- 1 handful of sliced almonds
- Preheat the oven to 180 ° traditional heat.
- Whisk the eggs with the brown sugar until the mixture becomes foamy.
- Stir in the ricotta, flour, ground almonds and oil. Mix well to obtain a smooth paste.
- Butter and flour a 20cm diameter mold.
- Pour half of the dough, place half of the cherries then pour in the rest of the dough and decorate with the remaining cherries and slivered almonds.
- Bake for about 45-50 minutes (check doneness with a wooden pick).
- Let cool on a rack then unmold.
How I envy your beautiful fondant !!!
I made it last night… a treat!! Soft and delicious as you wish, with the fruity note of cherries.
This is truly the best culinary blog I know, congratulations to you and I will continue to test all your succulent recipes while waiting for the new ones! ;)
A delicious, easy dessert that everyone can enjoy with seasonal fruits. For my part, I made this cake with the first raspberries from the garden instead of the cherries. It cooked a little more but Really top and tender! With a scoop of vanilla ice cream it was perfect! Thank you for this recipe
Good evening can I use frozen cherries?
Because unfortunately it is no longer the season.
Thank you in advance.
Hello, you can replace with seasonal fruits like pears (which work very well with almonds). Or use frozen fruits but it's a shame ;)
Hello !
Does the cake have to be kept refrigerated or can it be left out in the open air, and for how many days? :)
Bonsoir
I'm looking for the perfect base for my cherry almond entremet.
Do you think this cake could be suitable for this? (that it could support a good layer of mousse and possibly go in the freezer)
Thank you in advance
Hello Lisa, no I don't think it can be used as a base for desserts: you need a soft cake instead, this one is not, it has a melting texture. See you soon :)
Hello. Already I wanted to thank you for all the recipes published, they are at the top, I wanted to know if for this recipe I could replace the ricotta with Philadelphia please? thanks again
Hello Anabela, the ricotta being wetter than the Philadelphia, the rendering will not be the same. I prefer to recommend that you save the ricotta. Goodbye :)