Black Cherry Cake with Ricotta Cream
This simple one pot cake is beautifully moist from using oil instead of butter and can be topped with a variety of fresh or tinned fruit.
INGREDIENTS
½ cup milk
½ cup cream
¾ cup caster sugar
finely grated zest 1 large orange
50 ml fruity extra virgin olive oil
50 ml rice bran oil
1 tablespoon whiskey, optional
2 x #7 eggs (large), lightly beaten
1⅓ cups plain flour
pinch salt
1½ teaspoons baking powder
425 gram tin pitted black cherries in syrup, drained
¼ cup sliced almonds
2 x 20cm cake tins, greased, base and sides lined with baking paper.
To serve
250 grams firm ricotta|
¼ cup sour cream
2 tablespoons icing sugar
METHOD
Preheat the oven to 160°C. fan bake.
Put the milk, cream, sugar and the orange zest in a medium saucepan over a low heat. Stir to dissolve the sugar but don’t let the milk get hot and start to bubble.
Take off the heat and stir in both oils and the whiskey. Whisk in the eggs.
Combine the flour, salt and baking powder then gradually whisk in to make a smooth batter. Divide evenly between the tins then dot each with half of the cherries then the almonds.
Bake for 20 minutes until the tops are lightly golden and a skewer inserted into the center comes out clean. Leave in the tins for 30 minutes then remove to a cooling rack and cool completely. Cakes can be made two days ahead.
To serve: Stir the ricotta, sour cream and icing sugar together in a bowl.
Place one cake on a serving plate and spread with the ricotta cream. Top with the second cake and dust with icing sugar. Makes 1 cake.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.