Today’s recipe is this delicious crumble cake with ricotta and cherries, very easy to make and super tasty! A dessert that I often prepare the day before and serve to my guests fresh from the fridge and cut into squares.
A foolproof recipe that I’m sure will be a hit! I hope you like it and I look forward to your feedback on my Instagram profile @isaporidicasa!
OTHER SWEET AND SAVORY CRUMBLES:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 1 square baking pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
FOR THE PASTRY
- 3 1/4 cups all-purpose flour
- 5.3 oz butter
- 2 eggs
- 1/2 cup sugar
- Half vanilla bean
- Half packet baking powder
- 17.6 oz ricotta
- 1/2 cup sugar
- 1 egg
- 1 lemon zest
- 1 tbsp rum
- 10.6 oz pitted cherries
What do I need?
- Baking pan square 9.5 inches
- 2 Bowls
- Parchment paper
Steps
Place the sifted flour and baking powder into the bowl. Add eggs, sugar, cold butter cut into pieces, and the seeds from the vanilla bean.
Quickly knead with your hands until you get a crumbly mixture
Now prepare the filling: put the sifted ricotta into a bowl with the egg, sugar, rum, and grated lemon zest. Mix until smooth and creamy.
Line a 9.5-inch square baking pan (or a 9.5-inch diameter tart pan) with damp, squeezed parchment paper.
Spread half of the prepared mixture on the base and sides, pressing it down well with your hands.
Pour the ricotta cream inside and level with a spatula
Insert the pitted cherries inside
Cover with the other half of the crumbly mixture, bake the cake in a preheated 350°F oven for 30-35 minutes. Remove from the oven, and once completely cool, sprinkle with powdered sugar. Enjoy!
