Cherry Ricotta Cake

Cherry Ricotta Cake

Here is a creamy dessert where the lightness of ricotta cheese perfectly combines with the intense sweet taste of cherry. Perfect as a delightful summer treat. 




20 mins


50 mins


for the base

  • 75 g Tate & Lyle Golden Caster Sugar
  • 75g self-raising flour
  • 50g toasted hazelnuts
  • 1 large egg
  • 4 tbsp mild & light olive oil

for the topping

  • 75g Tate & Lyle Icing Sugar
  • 250 fresh cherries
  • 250g ricotta cheese
  • 150g sour cream
  • 1 large egg
  • 1 tsp vanilla extract


  1. Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.
  2. Grease a 20cm (8”) round cake tin with a removable base.
  3. For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.
  4. Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.
  5. Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.
  6. Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.
  7. Allow to cool before removing from the tin.