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Home Food & Drinks Recipes Cooking Cherry tart with almonds and ricotta

Cherry tart with almonds and ricotta

Recipe
Summer

Fluffy, crispy, moist, sweet and very easy to prepare – you couldn't wish for much more from a summer cake.

Falstaff Editorial Team

Ingredients
150 g butter, soft (+ a little more for greasing)
2 sachet(s) of vanilla sugar
200 g granulated sugar
250 g ricotta
2 organic lemons
3 eggs
170 g flour
2.5 teaspoon(s) baking powder
0.5 teaspoon(s) salt
80 g flaked almonds
200 g cherries, pitted
some powdered sugar for serving
  • Preheat the oven to 180 °C. Butter a 20-centimetre springform tin and line with baking paper. Beat the butter, vanilla sugar and sugar with a hand mixer until the mixture is pale and creamy. Stir in the ricotta and the grated zest of the 2 lemons, then stir in the eggs one at a time, making sure that each egg is incorporated before adding the next. Finally, stir in the juice of 1 lemon.
  • Mix the flour, baking powder and salt in a bowl and sift over the butter mixture. Fold in half of the almonds until just incorporated. Pour the batter into the prepared tin and sprinkle the cherries on top.
  • Place in the oven and sprinkle the remaining flaked almonds on top after approx. 25 minutes. Bake again for approx. 25 minutes - a toothpick should come out clean when inserted. Cover with foil towards the end of the baking time if the cake is browning too much. Remove from the oven and leave to cool completely in the tin.
  • Remove from the tin and dust lightly with powdered sugar before serving.

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