Cherry Cake

1hr 20m
Preparation/cooking time: ca. 30m + Bake: ca. 50m

For 8 pieces

Nutritional Information

Contains 520 Kcal, 12g Protein, 54g Carbohydrates, 28g Fat


  • 100 g butter, liquid, left to cool
  • 150 g raw sugar
  • 1 kg cherries, entsteint (ergibt ca. 850 g)
  • 100 g white flour
  • 150 g shelled ground almonds
  • 1 tsp. baking powder
  • 1 pinch salt
  • 250 g ricotta cheese
  • 2 eggs
  • 1 organic lemon, use grated zest and juice
  • icing sugar

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  • Sprinkle the sugar over the prepared oven tray, caramelize until golden brown for approx. 6 mins. in the centre of an oven preheated to 220°C, then remove. Spread the butter onto the caramel. Place the cherries onto the caramel, making sure that they are packed closely together.
  • Bake for approx. 5 mins. in the centre of an oven preheated to 220°C, then remove.
  • Mix the almonds with the other ingredients up to and including the salt. Combine the ricotta and remaining ingredients up to and including the lemon juice, add to the almond/flour mixture, fold in using the rubber spatula. Spread the whole mixture over the cherries.
  • Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove and leave to stand for approx. 2 mins. Loosen the sides of the cake tin with a spatula, tip the cake onto a cake plate, remove the paper, allow to cool a little. Dust with icing sugar, serve lukewarm or cold.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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