Name: Cinnamon and sour-cherry scroll cake with crunchy coffee glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 - 8
Ingredients: 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

Cinnamon and sour-cherry scroll cake with crunchy coffee glaze

Australian Gourmet Traveller recipe for cinnamon and sour-cherry scroll cake with crunchy coffee glaze.

Serves 6 - 8

Prep

15M

Cook

40M

Total

55M

Ingredients

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

Main

1.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.

2.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).

3.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.