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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

Method

  • 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 pariya.com.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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