Cherry Almond Ricotta Bundt Cake

• Produce

  • 1 tsp Cherry extract

• Refrigerated

  • 6 Egg, large

• Baking & Spices

  • 1 1/2 tsp Almond extract
  • 3 tsp Baking powder
  • 1 tsp Baking soda
  • 5 cups Flour
  • 2 3/4 cups Granulated sugar
  • 1 Pink gell food coloring
  • 1 tsp Salt
  • 7 oz White chocolate

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 1/2 stick Butter
  • 5/8 cup Double creme
  • 2 cups Ricotta cheese
  • 8 oz Sour cream

• Desserts

  • 1 Maraschino cherries

• Beer, Wine & Liquor

  • 2 tbsp Godiva white chocolate liqueur

Found on peasandpeonies.com

Description

Ingredients

• Almond Ricotta Layer:
• 3 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups ricotta cheese
• 2 cups granulated sugar
• 4 large eggs
• 8 ounces sour cream
• ½ cup vegetable oil
• 1 ½ teaspoons almond extract
• Cherry Layer:
• 1½ cups all-purpose flour
• ¾ cups granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ½ stick butter, softened
• ½ cup heavy whipping cream
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon cherry extract
• Pink Gell Food Coloring
• Chocolate Godiva Icing:
• 7 ounces white chocolate
• 2 tablespoons heavy whipping cream
• 2 tablespoons Godiva White Chocolate Liqueur
• Maraschino cherries

Directions

• Preheat oven to 350 F.
• Spray a 11inch bundt pan (preferably a silicone one) with non-stick cooking spray.
• Almond Ricotta Layer:
• In a large bowl, mix dry ingredients:flour, baking powder, baking soda and salt.
• In the bowl of a stand mixer fitted with the wire whisk, on medium speed beat the eggs, gradually add the sugar and beat until light and fluffy.
• Add ricotta cheese, oil and almond extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.
• Add the dry ingredients followed by the sour cream. Mix until blended taking care not to overbeat.
• Cherry Layer:
• In a medium bowl mix dry ingredients: flour, sugar, baking powder and salt.
• In the large bowl of an electric mixer, whisk softened butter on medium speed for 1-2 minutes.
• Add dry ingredients and combine with butter for 30-40 seconds.
• Add heavy cream, oil, cherry extract and eggs one at a time, mix until well blended. Pause and scrape the sides of the bowl with a spatula. Add the pink gel food coloring, a few drops at a time, until you achieve the desired pink hue.
• Assembling:
• Place silicone bundt cake pan on a cookie sheet.
• Scoop some almond ricotta cake batter into the bundt pan to line the bottom of the pan. Top with scoops of cherry pink batter, preferably 1 inch from the bundt cake bowl walls. Top with the remaining almond ricotta batter. Bake for 60 minutes or 70 minutes, until a toothpick inserted in the middle of the cake comes out clean.
• Remove from the oven and let cool on a wire rack for about 25 – 30 minutes, then turn out the bundt cake onto a cake plate. Store at room temperature in an airtight container or cover with a cake dome. Allow the bundt cake to cool completely before icing.
• Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesnt touch the boiling water, to avoid overheating. Mix in liqueur and heavy whipping cream and mix until smooth, if there are still lumps, add another tablespoon of heavy whipping cream. Remove bowl from heat and pour the chocolate over the chilled bundt cake, immediately top with maraschino cherries. Sprinkles and cake crumbs can be added too.
• Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cake in the fridge for the chocolate to harden quicker.