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 then gently fold in the self-raising flour. and the baking powder. Toss the cherries in the plain flour then fold them slightly into the batter-don’t overmix!! Spoon the cake batter into the tin, pushing down to make sure it gets into the fluted bits. Smooth the top. 

Now it’s time for the very delicious ricotta custard! in the same mixing bowl, beat the ricotta with the eggs, sugar and vanilla paste. Pour the mixture on top of the batter, then bake the cake for 35-40mins or until a skewer inserted comes out clean.

Let the cake cool in the tin for turning it out onto a wire rack. When it’s completely cool, dust the cake with icing sugar.

I hope you enjoyed this delicious treat! Remember new recipes come out onto my blog every week, so sign up to stay tuned!!