Ingredients
250grams butter, 250grams raw sugar, 500grams ricotta cheese,4 eggs, 200grams whole meal SR flour, 100 grams raw almonds, 1 tsp vanilla essence, 1/2 tsp almond essence, rind of a lemon, pitted cherries canned or bottled work well
- 250 grams Butter
- 250 grams raw sugar
- 500 grams ricotta cheese
- 200 grams SR Wholemeal Flour
- 100 grams Raw almonds, skin on
- 1 tsp Vanilla Essence/Extract
- 1/2 tsp almond essence
- 1 rind of a lemon
- 500 grams morellos (pitted cherries), Canned or bottled
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre heat oven to 180 c and lightly greazed Lined 20-24 cm cake tin and set aside.
Put almonds in mixing bowl and mill 6 sec /speed 6 set aside
put sugar and lemon rind in mixing bowl mill 10 sec/ speed 9
add butter, eggs, cheese, vanilla essence, almond assence, into mixing bowl and mix 20 sec/ speed 6 (stop half way to scrape down sides of bowl)
add flour and almonds to mixture and mix for 20 sec / speed 6
pour 1/2 of mixture into prepared cake tin and smooth over base.
drain the cherries and scatter over the mixture in cake tin
pour remainder of mixture to cover the cherries
bake in preheated 180 C oven for 50-60 minutes or until springy to touch.
cool and dust with icing sugar
Method
Tip
Serve either hot or cold with clotted cream
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Divine recipe! I make it with GF flour and it's a winner! It's a little different and my guests always love it. I serve it with dollop cream or ice cream. The only change I'd make is to the ingredient list where the 4 eggs aren't mentioned. Please amend the recipe to include these in the list.
Great recipe. I made a couple of changes. I used half the amount of sugar and changed cherries to rhubarb (I cooked the rhubarb first)
I will make the almonds finer next time, the texture was not quite right, would like to try with GF Flour, I think I was too sparingly with the cherries, try more next time. I had a heap of cheap ricotta to use
Delish!!! I had only 350 gr ricotta so changed to 200 gr butter and 150 gram sugar, everything else the same. Great recipe, thanks for sharing.
just made this tonight had extra ricotta to use, wonderfully recipe lovely flavour add to my favourites
Have made this so many times, have to cook for longer to avoid a mushy centre but overall one of my absolute faves!!!
Absolutely delicious! I'd recommend the larger sized tin though. I used a 20cm tin, baked it for 10 mins longer but still had a small patch of mushy cake in the centre. I'll definitely be giving it another go! Thanks for sharing.
Now with top rating!
John Clark
Independent Consultant (WA)
I made this today for Mothers Day with just a few adjustments, and it was loved by all. "Perfect" was the verdict, "Just make it the same again next time - don't change anything!"
My adjustments were: almonds processed for 12 seconds to achieve a finer result, reduce sugar to 180 g, used GF SR flour (Whitewings).
One of the Mothers was a coeliac. If anyone reading this makes cakes for a coffee shop, this is a real winner recipes and would help establish a loyal following amongst the gluten-intolerant, and a great change from the popular orange and almond cake (and bonus of their friends supporting your establishment).
Thanks so much for sharing this recipe. It's now in my top 10!
John
John Clark
Independent Consultant (WA)
Really loved this cake, so easy. i think it would also make good muffins- going to try for Mother's Day!
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