The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cinnamon and sour-cherry scroll cake with crunchy coffee glaze

This buttery cake is so good accompanied with a coffee, we've included coffee in a crunchy icing.

You'll need

200 gm firm ricotta 90 ml buttermilk 80 gm raw caster sugar 70 gm butter, melted 1 egg yolk 300 gm (2 cups) self-raising flour 2 tsp baking powder ½ tsp bicarbonate of soda Finely grated rind of 1 orange 1 tsp vanilla extract To serve: roasted hazelnuts, coarsely crushed   Cinnamon and sour-cherry filling 165 gm (¾ cup) brown sugar 50 gm dried sour cherries (see note) 20 gm candied orange, diced 2 tsp ground cinnamon 70 gm firm ricotta, coarsely crumbled   Crunchy coffee glaze 220 gm icing sugar, sieved 55 gm raw caster sugar 1 tbsp espresso-strength coffee


  • 01
  • Preheat oven to 180C. Blend ricotta, buttermilk, sugar, 50gm butter and egg yolk in a food processor until smooth. Add flour, baking powder, bicarbonate of soda, rind and vanilla, and pulse until dough just comes together. Turn onto a lightly floured surface, knead until just smooth, then roll out to a 30cm x 45cm rectangle and brush with remaining butter.
  • 02
  • For cinnamon-cherry filling, combine ingredients, except ricotta, in a bowl, then scatter evenly over dough with the longest edge nearest you, leaving a 3cm border at the edge furthest from you. Scatter ricotta over, then roll away from you to form a tight cylinder. Trim uneven ends, then cut into 13 even pieces and place 6 pieces flat-side down in the base of a buttered 2.25-litre, 22cm-diameter fluted ring tin. Arrange remaining slices on top, offsetting slightly as you go, then bake until risen and golden (30-40 minutes).
  • 03
  • For crunchy espresso glaze, whisk ingredients and 1 tbsp warm water in a bowl, drizzle thickly over cake and scatter hazelnuts on top. Allow icing to set (10-15 minutes), then slice and serve.

Note Dried sour cherries are available from select delicatessens and online at

At A Glance

  • Serves 6 - 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.