Cherries cake

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Cherries cake

For a 24cm diameter mold
Preparation time: 20 min, cooking time: 40 to 50 min

[ingredients title=”Ingredients”]

• 4 eggs
• 250g of ricotta
• 250g of flour
• 3 tbsp of almond powder
• 80g of sugar
• 1 package of baking powder
• 60g of butter
• 3 handfuls of pitted cherries

[/ingredients]

PREPARATION

• In a large salad bowl, whisk the eggs with the ricotta.
• Stir in flour and yeast, sugar and almond powder.
• Stir well so that the preparation is homogeneous.
• Add the melted butter, mix. Gently stir the cherries, reserving some for the top of the cake.
• Pour the mixture into a buttered and floured mold.
• Spread the remaining cherries on top.

• Bake for 40 to 50 minutes at 150 degrees C.
• Check the cooking by pricking the tip of a knife in the center of the cake, it must come out dry.

Imprimer

Cherries cake

For a 24cm diameter mold Preparation time: 20 min, cooking time: 40 to 50 min

Ingrédients

• 4 eggs
• 250 g of ricotta
• 250 g of flour
• 3 tbsp of almond powder
• 80 g of sugar
• 1 package of baking powder
• 60 g of butter
• 3 handfuls of pitted cherries

Instructions

1. In a large salad bowl, whisk the eggs with the ricotta.
2. Stir in flour and yeast, sugar and almond powder.
3. Stir well so that the preparation is homogeneous
4. Add the melted butter, mix. Gently stir the cherries, reserving some for the top of the cake.
5. Pour the mixture into a buttered and floured mold.
6. Spread the remaining cherries on top.
7. Bake for 40 to 50 minutes at 150 degrees C.
8. Check the cooking by pricking the tip of a knife in the center of the cake, it must come out dry.