Another dessertish breakfast recipe is coming!:) Mainly containing white cheese: ricotta or cottage cheese, it gets much tastier combined with lemon flavour and cherries:)
This recipe makes a semi-sweet cake, add more sugar/honey if you prefer a sweeter taste. Cane sugar can be replaced by white.
The yield can serve quite a big bunch of people, otherwise a cake can be stored in a fridge for a couple of days:) Reduce the proportions by half and it’ll serve about 4. Add any fruit and berries you like and have at hand or in the garden:) It can be packed and taken to work, school or picnic too:)
Takes 1 hr 10 mins (prep – 20 mins, baking – 50 mins)
800 g ricotta/cottage cheese
4 medium eggs
4 tbsp cane sugar (demerara)
4 tbsp fine semolina + 1 tbsp extra to coat the baking dish (you can use rice/wheat flour)
zest from 1 lemon
juice from 1/2 lemon
pinch of salt
400 g sour cherries, pitted and drained (fresh or frozen)
2 tbsp plain flour
1/3 tsp cloves
flaked almonds for topping
Preheat the oven to 180°C/350°F. Lightly grease with butter and evenly coat with semolina (or flour) a Ø24 cm baking dish.
If using cottage cheese: process it in a food processor or blender.
If using ricotta cheese: fluff it with a fork in a large mixing bowl.
Beat up the eggs and cane sugar using a mixer or hand whisk until light and fluffy (you can skip this step, the cake will be more dense-textured then).
In a large mixing bowl, combine the ricotta/cottage cheese, lemon zest and juice, salt and fine semolina (or flour). Add in the egg mixture and gently stir with spatula or wooden spoon until evenly distributed.
In another bowl, combine 2 tbsp of flour and sour cherries and gently mix a little to distribute flour evenly (this step is optional, but if cherries are too juicy they release excess moisture whilst baking, and the cake turns out too soggy).
Spread 2/3 of the batter into the baking dish. Evenly arrange the cherries over. Sprinkle with cloves (freshly ground are best:)). Top with the remaining batter.
Place in the oven and bake for 45-50 minutes until fragrant, golden and the toothpick inserted in the center comes out without wet batter. Let cool in the oven for a few minutes. Remove, sprinkle with flaked almonds and serve with yogurt, crème fraîche, jam or whatever your heart desires:) Store in a fridge. Enjoy!:)