Cherry Cornmeal Ricotta Cake

This lovely summer cake from our chef/partner Jennifer Latham is a little bit of a mash-up of a few things she loves: cherry clafoutis, cornmeal ricotta cake, and lemon cake. She tried to take the best things about each of those cakes but also make it as simple as possible to throw together. This is one of those snacking cakes that works equally well for a mid-morning bite with coffee or scooped out with spoons after a picnic supper. The recipe makes enough for one 9 x 15 rectangular baking dish, or it fits perfectly in the large and small Heritage Baking Dish Set. One to take to a party, one to keep for a quiet moment to yourself.

Cherry Cornmeal Ricotta Cake

138 g (2/3 cup) unsalted butter, room temperature, plus 1 tablespoon melted for brushing the baking dish

200 g (1 cup) granulated sugar, plus 1 tablespoon for dusting the baking dish

140 g (1 cup) all purpose flour

1 teaspoon baking powder

120 g (3/4 cup) cornmeal

4 eggs

250 g (1 cup) ricotta

Zest of 1 lemon (reserve juice for glaze)

1 1/2 teaspoons kosher salt

2 cups cherries, pitted

Lemon Glaze

Juice of 1 lemon

1/3 cup granulated sugar

2 tablespoons powdered sugar

Edible flowers, optional

For the cake:

Preheat oven to 350°F. Brush both the large and small baking dishes with 1 tablespoon melted butter. Sprinkle 1 tablespoon sugar over the melted butter to coat. Set aside.

In a medium mixing bowl, sift together the flour and baking powder. Add the cornmeal and stir to combine. Set aside.

In a large mixing bowl, cream the butter using a hand mixer on medium speed (or stand mixer fitted with the paddle attachment) just until smooth. Add the granulated sugar and mix until light and fluffy, about 3 minutes. Scrape the bowl as necessary to make sure everything is combined.

Add the eggs to the butter mixture one at a time, making sure that each egg is well-mixed in before adding the next. Add the ricotta and beat until well combined. Add the lemon zest and salt and mix until well combined.

Use a large spatula to fold the flour mixture into the ricotta mixture until all the flour is absorbed. It will be a fairly stiff batter. 

Arrange half of the cherries in the baking dishes. Scoop the batter over the cherries and smooth with the back of a spatula. Place the rest of the cherries into the batter, pressing them down so that they are mostly submerged.

Place both baking dishes in preheated oven. Bake the small dish for about 20 minutes and the large for about 30, until they are golden on top and set in the middle.

For the glaze:

While the cakes are baking, prepare the glaze. Combine the juice of one lemon with 1/3 cup of granulated sugar. Stir well.

When the cakes are done, remove from the oven and immediately brush the tops with the lemon glaze. It should mostly soak in.

Once the cakes are just warm to the touch, sift powdered sugar over the top. Decorate with a few tea roses or rose petals, if desired.