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- 3 cups all-purpose gluten free flour (or you can use normal flour)
- 2 cups almond meal
- 1 cup castor sugar
- 1 1/2 tspn baking powder
- 1/2 tspn salt
- 250 g unsalted butter, cut into cubes
- 1 x large egg
- 500 g ricotta cheese (ricotta filling)
- 1/2 cup castor sugar (ricotta filling)
- 1 x large egg (ricotta filling)
- 3/4 cups finely chopped pitted cherries (ricotta filling)
- 3/4 cups dark chocolate chunks or chips (ricotta filling)
Preheat oven to 350 degrees F and lightly grease an 11 inch (28 cm) spring-form or tall sided tart pan with removable bottom or use a cupcake pan as I did with papers in each.
Combine the flour, almond meal, castor sugar, baking powder and salt in a food processor and pulse.
Add the butter cubes and pulse just until the mixture turns into crumbs the size of breadcrumbs. Add the egg and pulse until mixed throughout (your mixture will still be very crumbly at this time but you should be able to press it together with your fingers).
Divide the crumb mixture in half and place in two separate bowls.
Add the ricotta, sugar and egg to the food processor and pulse just until combined.
Add the chopped cherries and chocolate and pulse until the fruit and chocolate are still lumpy but well mixed into the ricotta mixture.
Take half your crumb mixture and press it into the bottom of your prepared pan and about 1 1/2 inches to 2 inches up the sides or in a layer at the bottom of the cupcake paper.
Spoon in your ricotta mixture and smooth it evenly over the bottom crust.
Sprinkle the other half of the crumb mixture over the ricotta filling, pressing it gently into the ricotta.
Into this place the pitted fresh cherry with the stem.
Bake for 1 hour to 1 hour and 10 minutes or until golden. If you decide to make the cupcakes. It will be only thirty minutes or so for the cupcakes.
The center may still be a little soft when pressed with your fingertips, but the outer edges should be firm.
Allow the cakes to rest in the fridge .
Store leftover cake well wrapped in the refrigerator.
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