Skip to navigation Skip to content
Two ricotta cheesecakes with star anise on a slate board. Tried & Tested

Baked ricotta cake with cherry and star anise compote

Read reviews
0 stars based on 0 ratings

Shelina Permalloo has created this delightfully sophisticated baked ricotta cake. The tasty combination of cherry and star anise in the compote is truly delicious and is perfect for any dinner party.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:6
  • Skill level:easy

Membership sign up

A picture of a cupcake, membership sign up Sign up

Ingredients

For the cakes

  • 2 2 Egg white(s) (free range) medium, whisked
  • 250g 8⅞ oz Ricotta
  • 50g 1⅞ oz Unrefined golden caster sugar (we like Billington's)

For the compote

  • 400g 14⅛ oz Cherries pitted
  • 200g 7⅛ oz Glacé cherries Glacé cherries
  • 3 3 Star anise whole
  • 100ml 3½ fl oz Water
  • 150ml 5⅛ fl oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
  • 100ml 3½ fl oz Cherry brandy

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 160°C (140°C fan, gas mark 3).

  2. Classic mode Step 2

       In a bowl, mix the ricotta until completely smooth and leave to one side.

    Ingredients for this step

    • 250g 8⅞ oz Ricotta
  3. Classic mode Step 3

    In a mixer, whisk the egg whites and sugar to soft peaks, fold in the ricotta carefully until the mixture is completely combined and smooth with no lumps.

    Ingredients for this step

    • 2 2 Egg white(s) (free range) medium, whisked
    • 50g 1⅞ oz Unrefined golden caster sugar (we like Billington's)
  4. Classic mode Step 4

    Divide the mixture equally among 6 buttered ramekins. (Should you want to turn out the ricotta cakes use a silicon muffin tray to ensure a smooth finish).

  5. Classic mode Step 5

    Next create a bain-marie by placing them into a roasting tray and carefully pour boiling water into the tray until it’s halfway up the sides of the ramekins.

  6. Classic mode Step 6

    Place in the oven for 20 minutes, or until firm to the touch.

  7. Classic mode Step 7

    Remove the ramekins or silicon tray from the bain-marie and allow to cool.

  8. Classic mode Step 8

    To make the compote place all the ingredients into a pan and simmer for approximately 30 minutes. Until the syrup is lovely and glossy and the cherries are still whole. This can be stored in the fridge once it has cooled down.

    Ingredients for this step

    • 400g 14⅛ oz Cherries pitted
    • 200g 7⅛ oz Glacé cherries Glacé cherries
    • 3 3 Star anise whole
    • 100ml 3½ fl oz Water
    • 150ml 5⅛ fl oz Unrefined dark muscovado sugar (we like Billington's) Unrefined dark muscovado sugar
    • 100ml 3½ fl oz Cherry brandy
  9. Classic mode Step 9

    To serve, poor the compote over the baked ricotta cake or turn the cooled ricotta cake out onto a plate and spoon over some of the lovely glossy compote. For an extra decoration place a whole star anise on top of each cake.