Imagine a dessert that combines the creamy richness of ricotta, the delicate crunch of amaretti cookies, and the vibrant burst of cherry compote – all baked into a stunning bundt cake that looks like it belongs in a Tuscan bakery window. This isn't just a cake; it's a culinary journey through Italy's most beloved flavors, promising to transport you from your kitchen to the sun-drenched hills of Italy with every single bite. Prepare to fall in love with a dessert that's as beautiful to look at as it is irresistible to taste!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 250g ricotta cheese
- 150g semolina
- 100g sugar
- 4 eggs
- 1 tsp vanilla extract
- 200g amaretti cookies, crushed
- 500g cherries, pitted
- 100g sugar for compote
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour a bundt cake pan to prevent sticking.
- In a large mixing bowl, combine the ricotta cheese and sugar. Using a hand mixer or a whisk, blend until smooth and creamy.
- Crack the eggs into the ricotta mixture, one at a time, mixing well after each addition. Add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, combine the semolina and crushed amaretti cookies. Gently fold this dry mixture into the ricotta mixture until just combined. Be careful not to overmix; you want a light and airy batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- While the cake is cooling, prepare the cherry compote. In a medium saucepan, combine the pitted cherries and 100g of sugar over medium heat.
- Stir the cherries occasionally, allowing them to cook down for about 10-15 minutes, or until the mixture thickens slightly and the cherries are soft. Remove from heat and let it cool.
- Once the cake is completely cool, transfer it to a serving platter. Drizzle the cherry compote over the top of the bundt cake, allowing some to cascade down the sides.
- Slice the cake into 12 servings and serve with any remaining cherry compote on the side. Enjoy your Amaretti Ricotta Semolina Bundt Cake with Cherry Compote!
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better texture.
- Don't overmix the batter – gentle folding preserves the cake's light, airy consistency.
- Use a non-stick bundt pan and grease it thoroughly to prevent sticking.
- Check the cake's doneness with a toothpick – it should come out clean with just a few moist crumbs.
- Let the cake cool completely before adding the cherry compote to prevent soggy edges.
- For an extra touch of elegance, dust the cake with powdered sugar before serving.
- The cherry compote can be made ahead of time and stored in the refrigerator for convenience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 120mg
