I was recently gifted a cherry pitter from The Boy. Normally, I tend to avoid what I call “single-use things” such as egg slicers and avocado cubers in my kitchen since it’s the size of a postage stamp and storage is severely limited. However, I must confess that I pitted a pound of cherries in less than ten minutes – it’s a game changer!
This is a one pan wonder – a moist cherry cake made with ricotta and lemon zest. It’s delicious and takes no time to make, that’s IF you’re lucky enough to own a cherry pitter!
- 1 1/2 cups flour
- 2 tsp baking powder
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups ricotta
- 1 teaspoon lemon zest
- 1 tsp vanilla extract
- 1/2 cup butter, melted
- 2 cups cherries pitted and halved, divided
- confectioners sugar, optional
- Preheat oven to 350°. Line a 9” cake pan with parchment paper and lightly coat with baking spray. In a small bowl, sift flour, baking powder, sugar and salt together.
- Whisk eggs, ricotta, lemon zest, and vanilla in a large bowl until smooth. Stir into dry ingredients just until blended.
- Fold in melted butter with a rubber spatula, then add 1 cup of cherries.
- Pour batter into prepared pan and scatter remaining 1 cup cherries over top.
- Bake cake until golden brown and a toothpick inserted into the center comes out clean, about 50-60 minutes. Let cool for 20 minutes, remove from the pan and finish cooling on a wire rack. Dust with confectioners sugar.
Interesting… Might have to try that IF I can find cherries down here.