Cherry Ricotta Bundt Cake- An Annabel Crabb Recipe
This is a delicious bundt cake with the right to tingle your taste buds! It’s creative looks and delicious tastes will make you drop to your knees beging for more! You will need: 200g unsalted butter, softned 220g (1 cup) caster sugar 1 teaspoon of vanilla paste 3 eggs 260g Greek-Style yoghurt 375g self raising flour, sifted 1 teaspoon of baking powder 300g pitted sour of morello cherries (the kind in a jar) drained 2 tablespoons of plain flower Icing sugar for dusting( you don’t have to do this step, butit tastes great) Ricotta Custard 250g Ricotta 2 eggs 110g caster sugar 1 teaspoon vanilla paste 2 tablespoons plain flour Instructions! Preheat ther oven to 180℃, (160℃ fan), grease and flour your bundt pan Using an electric mixer cream the butter and sugar together until pale amd creamy, then mix in the vanilla paste.Now add the eggs one by one, beating as you go. When the eggs are finally incorparated , add the yoghurt, beat it briefly and