Recipes Dessert Recipes Baked Ricotta Cake with Cherry & Star Anise Compote Back to Dessert Recipes Baked Ricotta Cake with Cherry & Star Anise Compote by Shelina Permaloo Total Time 1h 0m Prep Time 10m Bake Time 50m Serves 6 Skill Level Easy 0 Reviews No ratings yet Share Celebrity Recipe 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. Method Preheat the oven to 160°C (140°C fan, gas mark 3). In a bowl, mix the ricotta until completely smooth and leave to one side. 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. 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). 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. Place in the oven for 20 minutes, or until firm to the touch. Remove the ramekins or silicon tray from the bain-marie and allow to cool. 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. 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. Let's Bake The easiest way to follow a recipe Afternoon Tea Boozy Bakes Celebrity Bakes Christmas Desserts for Two Party Recipes Valentine's Day Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Cakes 2 Medium Free Range Egg Whites (Whisked) 250g Ricotta 50g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. For the Compote 400g Cherries (Pitted) 200g Glacé Cherries 3 Star Anise (Whole) 100ml Water 150g Billington's Unrefined Dark Muscovado Sugar The rich taste and all natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys. 100ml Cherry Brandy Utensils x6 Ramekins or Silicon Muffin Tray Roasting Tray Saucepan