Cherry Ricotta Cake ___

Cherry Ricotta Cake


For the Cake:

  • 4 large eggs, separated
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 lemons, zest only
  • 2.5 cups whole milk ricotta
  • 0.25 cup plus 2 tablespoons all purpose flour, divided
  • 2.5 cups fresh or frozen cherries, pitted and halved *thawed if frozen


Preheat your oven to 350 degrees.

Butter a 9 inch springform pan.

In a large mixing bowl beat together the egg yolks, sugar, vanilla and lemon zest with an electric mixer on high speed until fluffy, about 5 minutes.

Beat in the ricotta until well combined. Lower the speed to low and beat in 1/4 cup of the flour until fully absorbed.

In a separate mixing bowl using clean beaters beat the egg whites until soft peaks form and fold them into the batter.

Toss the cherries with the remaining 2 tablespoons of flour. This will ensure they do not sink to the bottom.

Fold the cherries into the batter and bake in the prepared pan for 50-60 minutes or until the center feels firm.

Cool the cake in the spring for 15-20 minutes before opening.