In our latest collaboration with Cygnet Kitchen, we are embracing the fruits of the summer to offer you a recipe that won’t fail to impress your guests! 
Get inspired with this beautiful Lemon & Ricotta Bundt Cake with Amaretto Cherries; perfect for afternoon tea in the sunshine.




For the bundt cake:

- 250g unsalted butter, softened (plus extra for greasing the pan)

- 275g caster sugar

- 1 tablespoon finely grated lemon rind

- 3 large eggs

- 250g ricotta

- 80ml freshly squeezed lemon juice

- 150g self-raising flour, sifted

- 160g fine semolina

For the Amaretto cherries:

- 2 teaspoons cornflour

- 250ml cold water

- 220g caster sugar

- 2 tablespoons of Amaretto*

- 500g cherries



300ml double cream

1 tablespoon Amaretto*

Icing sugar to dust

(* The addition of the almond liquor gives a mild flavour, but if you wish to avoid alcohol, leave out or substitute with a teaspoon of extract.)


1 - Preheat the oven to 180°C / 160°C Fan / Gas 4.

2 - Thoroughly grease a 10 cup capacity non stick bundt tin or a deep, 21cm cake tin (the best way is the melt a little butter and brush it into every crevice).

3 - Place the butter, sugar and lemon rind into a bowl and using an electric mixer, beat until light and fluffy.

4 - Add the eggs, one at a time, beating thoroughly after each addition. 

5 - Gently stir in the ricotta, lemon juice, self-raising flour and semolina until combined. Spoon the mixture in the prepared tin.

6 - Bake in the pre-heated oven for 45 minutes, or until a skewer inserted into the middle comes out clean. Allow to stand for 5 minutes before turning out onto a wire rack to cool.

7 - While the cake is cooking make the Amaretto cherries. Mix the corn flour with a little of the water and then add to the rest of the water. Pour into a medium pan and add the caster sugar and Amaretto if using.  Stir over a medium heat until the sugar dissolves. Add the cherries and simmer for 5 minutes. Set aside to cool.

8 - Whip the cream to soft peaks and stir in the Amaretto if using. 

9 - To serve, spoon some of the cherries into the middle of the cake and dust with icing sugar. Place the rest of the cherries in a bowl and serve with the whipped cream.