Ricotta and cherry pie: an amazing cake without effort!

published on 9 August, 2019 at 12:42
INGREDIENTS
• Ricotta 400g
• Cherry (pitted) 200g
• Sugar 100g
• 1 lemon zest
Shortbread dough
Powdered sugar
 
METHOD
1. Add the ricotta, sugar, lemon zest and beat it together.
2. Then make the shortbread dough, mix all the ingredients in the food processor.
3. Grease the baking form with butter and sprinkle with flour.
4. Cover the bottom of the form with a half of the dough
6. Top with half of ricotta cream, add pitted cherry and then add the rest of the cream.
7. Cover the cake with the remaining shortbread dough.
8. Bake 180C /350F for 35-40 minutes, it should be well browned.
9. Let it cool completely and then cut
10. Sprinkle some icing sugar.
 
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