Amaretti ricotta semolina bundt cake with fresh cherry compote – delicious served warm with a little crème fraîche on the side
Print Recipe
5 from 1 vote

Amaretti ricotta semolina bundt cake with cherry compote

Amaretti ricotta semolina bundt cake with cherry compote – delicious served warm with a little crème fraîche on the side.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Bundt cake
Servings: 8 -10 slices
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • Cherry syrup & compote
  • 200 g | 7oz sugar
  • 100 ml | 3 1/2 fl oz cold water + 2 tsp cornflour cornstarch
  • 2 tbsp Amaretto or brandy optional
  • 300 g | 10 1/2 oz fresh cherries
  • <br>
  • 250 g | 8oz soft unsalted butter plus more for the cake tin
  • 250 g | 8oz caster sugar
  • 3 large eggs
  • 1 tsp almond extract
  • 250 g | 8oz ricotta
  • 60 ml | 2 fl oz | 1/4 cup milk
  • 150 g | 5 1/2 oz self-raising flour plus more for the cake tin
  • 150 g | 5 1/2 oz fine semolina
  • 10 Amaretti biscuits ground to a powder
  • <br>
  • To serve
  • 5 Amaretti biscuits crumbled
  • 300 g | 10 1/2 oz crème fraîche or lightly whipped cream optional

Instructions

  • Pit half the cherries and keep the rest whole. Dilute the cornflour in the water.
  • Put the sugar, water, Amaretto or brandy in a saucepan and heat until the sugar dissolves.
  • Bring to the boil and add the cherries. Reduce heat to a simmer and cook for 10 minutes.
  • Transfer the cherries to a bowl and continue cooking the syrup for another 10 minutes until reduced.
  • Preheat the oven to 180C (350F). Grease a deep 21cm (8 1/2 in) bundt tin with butter or shortening and dust with flour.
  • Sift the flour, semolina and ground Amaretti biscuits into a bowl.
  • Beat the butter and sugar in a stand mixer for several minutes until pale and fluffy. Stop the mixer and scrape the sides and bottom of the bowl halfway through.
  • Crack the eggs into a measuring jug and add the almond extract. Lightly beat together with a balloon whisk.
  • Gradually add the beaten eggs to the butter mixture while whisking on maximum speed until thoroughly incorporated.
  • Mix the ricotta and milk together.
  • Alternate folding the flour and ricotta to the batter, starting and ending with the flour.
  • Scrape the bottom and sides of the bowl to make sure there are no dry pockets of flour.
  • Transfer the batter to the prepared bundt tin and level.
  • Bake for 45-50 minutes or until springy to the touch and coming away from the sides of the tin.Test that a skewer inserted in the centre comes out clean.
  • Cool in the tin for five minutes then carefully turn out onto a cooling rack.
  • Carefully drizzle the still warm cake with some of the cherry syrup – it should absorb easily.
  • Top with some of the cherry compote and sprinkle with crumbled Amaretti biscuits.
  • Serve warm with extra cherry compote and crème fraîche on the side.