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<\/a><\/h4>\nl Switch language for recipe in French l<\/span><\/h4>\nCherries cake<\/h4>\n
For a 24cm diameter mold
\nPreparation time: 20 min, cooking time: 40 to 50 min<\/p>\n
[ingredients title=”Ingredients”]<\/p>\n
\n- 4 eggs<\/li>\n
- 250g of ricotta<\/li>\n
- 250g of flour<\/li>\n
- 3 tbsp of almond powder<\/li>\n
- 80g of sugar<\/li>\n
- 1 package of baking powder<\/li>\n
- 60g of butter<\/li>\n
- 3 handfuls of pitted cherries<\/li>\n<\/ul>\n
[\/ingredients]<\/p>\n
PREPARATION<\/h4>\n\n- In a large salad bowl, whisk the eggs with the ricotta.<\/li>\n
- Stir in flour and yeast, sugar and almond powder.<\/li>\n
- Stir well so that the preparation is homogeneous.<\/li>\n
- Add the melted butter, mix. Gently stir the cherries, reserving some for the top of the cake.<\/li>\n
- Pour the mixture into a buttered and floured mold.<\/li>\n
- Spread the remaining cherries on top.<\/li>\n<\/ul>\n
\nPreparation time: 20 min, cooking time: 40 to 50 min<\/p>\n
[\/ingredients]<\/p>\n