Roman Ricotta cake with Cherries

The recipe for ricotta is no secret to us, but I highly doubt that you’re familiar with this cake! This cake went with us as a gift to our close friends, and it was one of those cases when there couldn’t have been a better gift! The combination of shortcrust pastry, tender ricotta, and juicy cherries creates the coziest and most delicious homey atmosphere for evening tea parties with friends!

You will need:


  • 300g Flour
  • 2 Egg yolks
  • 1 Egg
  • 120g Sugar
  • 150g Room temperature Butter
  • Lemon zest

Ricotta filling

  • 500g Ricotta
  • 50g Cherries (I used canned cherries)
  • 30g Pine nuts
  • 2 Egg yolks
  • Lemon zest
  1. To start, mix the butter and add sugar and lemon zest while continuing to mix. Once the butter turns into a cream, gradually add egg yolks and knead until smooth!
  2. Now add flour and knead the dough well. The dough should be homogeneous and compact!
  3. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Now sift the ricotta through a sieve and get rid of any excess liquid if necessary.
  5. Add egg yolks, lemon zest, sugar to the ricotta and mix well with a spoon. Then if using canned cherries, rinse them in water and dry them, and add them to the ricotta.
  6. Roll out the dough and place it in a prepared baking dish 20-22cm.
  7. Make holes in the bottom of the dish with a fork and add all the ricotta.
  8. Then decorate the remaining dough, brush the dough with egg and sprinkle with pine nuts.
  9. Bake the pie for 35-40 minutes at 170 degrees.
  10. Let the pie cool well and sprinkle with powdered sugar!


You can replace cherries with raisins, but soak the raisins in water for 5-10 minutes beforehand.

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