Ricotta and candied cherry Bundt cake, a delicious dessert, easy and ideal for breakfast.
Thanks to the presence of ricotta, it is also a very soft dessert.
It is not necessary to work the ingredients separately, but just a simple bowl will suffice, and electric whisks will only be needed to work it faster. In fact, you can also use a simple recipe to mix the ingredients.
I had a jar of candied cherries in the pantry but, alternatively, you can also use the candied fruit you prefer.
Below I leave you my recipes to create delicious but unique Bundt cakes.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8.5 inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 8.8 oz cow's milk ricotta
- 2 eggs (Medium)
- 3/4 cup sugar
- 3.5 oz candied cherries
- 1 packet baking powder
- as needed lemon zest (Grated)
- 3.5 tbsp sunflower oil
- 3.5 tbsp milk
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Bundt cake pan
- 1 Spatula
Steps
To make the ricotta and candied cherry Bundt cake, in a bowl work the whole eggs with the ricotta and sugar for two minutes.
Add the sunflower oil, grated lemon zest, flour, baking powder, and mix.
You should obtain a homogeneous mixture.
Add the milk and incorporate it with the other ingredients.
Add the candied cherries, preferably cut in half, and mix again.
I used a disposable mold, but you can easily butter and flour a Bundt cake pan you have at home.
Bake in a preheated oven at 356°F for 35 minutes.
Do the toothpick test to check if it’s done.
If it comes out dry, the Bundt cake is ready.
Let it cool slightly before removing it from the pan and serving it.
