THIS summery recipe is a bit of a mash-up between sponge and cheesecake – and the end result is so good.
The sponge base is light and nutty. Topped with creamy ricotta and juicy cherries, the whole concoction works a treat.
Serve with a dollop of creme fraiche and enjoy.
Thanks to Tate & Lyle for today’s brilliant bake.
For the base
75g Tate & Lyle Golden Caster Sugar
1 large egg
4 tbsp mild & light olive oil
75g self-raising flour
50g toasted hazelnuts For the topping
250g fresh cherries
75g Tate & Lyle Icing Sugar
250g ricotta cheese
150g sour cream
1 large egg
1 tsp vanilla extract
Pre-heat the oven to 180C/Fan160C/gas 4.
Grease a 20cm round cake tin with a removable base.
For the base, whisk the sugar and the egg with the oil until thick and creamy.
Put the flour and hazelnuts into a food processor and whizz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level. Bake for 20 minutes.
Meanwhile, stone the cherries and halve them if large. Place on kitchen paper to soak up some of the juices.
Beat the icing sugar, ricotta, sour cream, egg and vanilla extract until smooth. Pour over the base and scatter over the cherries.
Return to the oven and cook for 25-30 minutes until the creamy topping is set.
Allow to cool before removing from the tin.