This is our favourite cake for Christmas because it celebrates the first flush of cherries and it's not as heavy as a traditional fruit cake. The ricotta gives it a lovely buttery crumb and the boozy dried figs are divine. It's based on recipe by Rochelle Adonis. Serve with cream and a sparkling red!
- 250g dried figs
- 100ml port wine
- 100ml brandy
- 250g fresh cherries, halved and pitted, plus extra to serve
- Melted butter and flour for prep
- 250g unsalted butter, room temp
- 250g caster sugar
- 1tsp vanilla extract
- 4 eggs at room temp
- 450g ricotta cheese
- 50g almond meal
- 200g Rosella wholewheat flour
- 2 tsp baking powder
- ½ tsp ground ginger
- 50g caster sugar
- The day before, place torn figs in a bowl with port and brandy and leave overnight at room temp
- Preheat oven to 180 degrees celcius.
- Prepare a 22cm round cake tin and line with baking paper.
- Cream butter and sugar with vanilla in bowl of a mixer until light and fluffy. Add eggs one at a time until well combined, scraping the sides with a spatula.
- Add ricotta, ground almonds and mix on low until incorporated.
- Fold in flour, baking powder, and ginger.
- Place half the batter in bottom of cake tin then place half the figs and cherries on top.
- Spoon on remaining batter and carefully arrange remaining fruits and a couple tablespoons of the remaining juice. Sprinkle generously with 50g caster sugar.
- Bake for 45 min then reduce oven temp to 150 and bake for further 50 min or until skewer inserted in the centre comes out clean. You may need to place a piece of foil on top of the cake to to prevent it from browning too much.
- Allow to cool, cover with cherries and dust with icing sugar. Store in an airtight container up to 5 days in the fridge. Enjoy at room temp.