Amaretti ricotta semolina bundt cake with cherry compote
User Reviews
5
2 reviews
Excellent
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
8 -10 slices
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Course
Cake
Amaretti ricotta semolina bundt cake with cherry compote
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Amaretti ricotta semolina bundt cake with cherry compote – delicious served warm with a little crème fraîche on the side.
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Ingredients
- cherry syrup
- cherry compote
- 200 g sugar
- 100 ml water cornstarch, cold water 3 1/2 fl oz, 2 tsp cornflour
- 100 ml cornflour cornstarch, cold water 3 1/2 fl oz, 2 tsp cornflour
- 2 tbsp amaretto optional, or brandy
- 300 g Cherry fresh, 10 1/2 oz
- <br>
- 250 g unsalted butter soft, 8oz, plus more for cake tin
- 250 g caster sugar 8oz
- 3 egg large
- 1 tsp almond extract
- 250 g ricotta cheese 8oz
- 60 ml milk 2 fl oz, 1/4 cup
- 150 g self-raising flour 5 1/2 oz plus more for cake tin
- 150 g semolina fine, 5 1/2 oz
- 10 amaretti biscuits ground to a powder
- <br>
- To serve
- 5 amaretti biscuits crumbled
- 300 g crème fraîche optional, or lightly whipped cream, 10 1/2 oz
Instructions
- Pit half the cherries and keep the rest whole. Dilute the cornflour in the water.
- Put the sugar, water, Amaretto or brandy in a saucepan and heat until the sugar dissolves.
- Bring to the boil and add the cherries. Reduce heat to a simmer and cook for 10 minutes.
- Transfer the cherries to a bowl and continue cooking the syrup for another 10 minutes until reduced.
- Preheat the oven to 180C (350F). Grease a deep 21cm (8 1/2 in) bundt tin with butter or shortening and dust with flour.
- Sift the flour, semolina and ground Amaretti biscuits into a bowl.
- Beat the butter and sugar in a stand mixer for several minutes until pale and fluffy. Stop the mixer and scrape the sides and bottom of the bowl halfway through.
- Crack the eggs into a measuring jug and add the almond extract. Lightly beat together with a balloon whisk.
- Gradually add the beaten eggs to the butter mixture while whisking on maximum speed until thoroughly incorporated.
- Mix the ricotta and milk together.
- Alternate folding the flour and ricotta to the batter, starting and ending with the flour.
- Scrape the bottom and sides of the bowl to make sure there are no dry pockets of flour.
- Transfer the batter to the prepared bundt tin and level.
- Bake for 45-50 minutes or until springy to the touch and coming away from the sides of the tin.Test that a skewer inserted in the centre comes out clean.
- Cool in the tin for five minutes then carefully turn out onto a cooling rack.
- Carefully drizzle the still warm cake with some of the cherry syrup – it should absorb easily.
- Top with some of the cherry compote and sprinkle with crumbled Amaretti biscuits.
- Serve warm with extra cherry compote and crème fraîche on the side.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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