Pasta Cake with Ricotta and Sour Cherries
Today I present you a surprising dessert rich in tradition: the pasta cake with ricotta and sour cherries. A perfect combination of the delicacy of ricotta, the tangy and intense note of the sour cherries and the rustic texture of the baked pasta. A simple preparation but with an amazing result, ideal to serve as a dessert at the end of a meal or to enjoy at breakfast or snack time. The result? A golden, fragrant, and scented cake, with a crunchy surface and a soft, rich-flavored core. Try it, and it will win you over at the first bite!
Try also these sweet recipes with sour cherries:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pasta Cake with Ricotta and Sour Cherries:
- 2 cups cups ricotta
- 3/4 cup cups sugar
- 1 cup cups Greek yogurt
- 3 eggs
- 10 oz oz sour cherries
- 7 oz oz pasta
- lemon zest
- rum flavoring
Steps
For the preparation of the Pasta Cake with Ricotta and Sour Cherries watch the video HERE.
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Mix the ricotta with the lemon zest, rum flavoring, sugar, yogurt, and eggs,
then add the pitted sour cherries. Meanwhile, cook the pasta al dente and add it to the mixture. Put it into the mold
bake at 340°F for about an hour.
Enjoy your meal!
🧊 Storage
The pasta cake with ricotta and sour cherries keeps perfectly for 3-4 days in the refrigerator, well covered with plastic wrap or inside an airtight container. Before serving, I suggest bringing it to room temperature or slightly heating it in the oven or microwave to enhance its flavors and texture.
It can also be frozen: slice it, wrap the slices individually in plastic wrap, and place them in a food bag. It keeps in the freezer for up to 1 month. To best enjoy it, thaw it in the refrigerator and then slightly heat it before serving.
