Cherry Ricotta Cake (Almond Flour)

cherryalmondricottacake This cherry almond ricotta cake is moist and tender with an irresistible almond flavour. It's the perfect snack cake, loaded with juicy sweet cherries - using frozen, pitted cherries makes the batter really easy (although you can use fresh pitted cherries if you prefer).

Cake:
1 cup all-purpose flour, unbleached
½ cup almond flour
2 tsp. baking powder
½ tsp. fine sea salt
¼ tsp. ground cinnamon
½ cup butter (1 stick), room temperature
1 cup Monk Fruit Sweetener with Erythritol (Granular)
1¾ cup (15 oz) whole milk ricotta, room temperature
2 tsp. pure vanilla extract
1 tsp. pure almond extract
3 large eggs, room temperature
2 cups sweet cherries, pitted and halved

Topping:
1 Tbsp. Erythritol Gold

To Serve:
Monk Fruit Sweetener with Erythritol (Powdered)
Greek yogurt or whipped cream

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and butter a 9" springform pan.

In a medium bowl whisk together the all-purpose flour, almond flour, baking powder, salt and cinnamon. Set aside.

Add the butter and sweetener to a large mixing bowl and cream the two ingredients together on low speed with an electric hand mixer or standing mixer (~ 2-3 minutes).

Scrape the sides of the mixing bowl with a spatula and then add the ricotta cheese, vanilla and almond extracts to the mixing bowl and mix on low speed for 3-4 minutes or until the three ingredients are combined (it’s ok if there are a few lumps in the mixture).

Add one egg at a time to the mixing bowl and mix on low speed until the eggs are just combined into the cake batter (don’t over mix).

Scrape the sides of the mixing bowl with a spatula and then slowly add the flour mixture to the mixing bowl and mix until the flour is blended into the batter. Add 1½ cup of cherries to the bowl, fold gently until combined.

Pour the batter into the prepared baking pan and shake the pan back and forth to level the batter out. Evenly spread out the remaining cherry halves over the top of the cake. Sprinkle the brown sugar sweetener evenly over the cherries and batter.

Bake for 45-60 minutes or until the cake is bouncy to the touch and a toothpick inserted into the middle comes out clean.

Remove from the oven and let cool for 10 minutes and then remove the spring-form pan carefully.

Dust with the confectioners' sweetener by sifting it onto the top of the cake. Serve with yogurt or whipped cream.

Makes 9 servings.

Cook's Notes:

Storage: The cake can be wrapped in plastic wrap or stored in an airtight container at room temperature for 1 day, or it can be frozen for up to 2 months.
You'll need a 9" cake pan for this recipe (or you can use a 9" springform pan). Be sure to spritz the pan with cooking spray (or rub it with oil) and line the bottom with parchment paper - that will make it easy to remove the cake after it's baked.
Use a good quality ricotta cheese in this recipe - it shouldn't contain any gums or fillers (the ingredients should list just milk and/or whey, salt and vinegar).
Using frozen, pitted sweet cherries makes this cake a breeze, but you can use fresh cherries if you prefer. Just be sure to pit them before using.
Sprinkling the top of the cake with sugar adds extra sweetness and a delicious crunch. You can use Turbinado or Demerara sugar instead, if that's all you have.