Cinnamon and sour-cherry scroll cake with crunchy coffee glaze


  • Serves 6 - 8 people

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

  • 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

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