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Baked Ricotta Cake with Cherry & Star Anise Compote

​This delicious dessert is gluten-free!


For the Ricotta Cake
2 medium free range whisked egg whites
250g ricotta
50g Billington’s Golden Caster Sugar
Butter for greasing ramekins
For the Cherry & Star Anise Compote
400g ripe cherries, pitted
200g of Billington’s Glacé Cherries
3 star anise, whole
100ml water
150g Billington’s Dark Muscovado Sugar
100ml cherry brandy (optional)


  1. Preheat the oven to 160°C/140°C fan/Gas 3.
  2. In a bowl, mix the ricotta until completely smooth and leave to one side.
  3. In a Kitchen Aid whisk the egg whites and sugar to soft peaks, fold in the ricotta carefully until the mixture is completely combined and smooth with no lumps.
  4. Divide the mixture equally among 6 buttered ramekins. (Should you want to turn out the ricotta cakes use a silicon muffin tray to ensure a smooth finish).
  5. Next create a bain-marie by placing them into a roasting tray and  carefully pour boiling water into the tray until it’s halfway up the sides of the ramekins.
  6. Place in the oven for 20 minutes, or until firm to the touch.
  7. Remove the ramekins or silicon tray from the bain-marie and allow to  cool.
  8. To make the compote place all the ingredients into a pan and simmer for approximately 30 minutes. Until the syrup is lovely and glossy and the cherries are still whole. This can be stored in the fridge once it has cooled down.
  9. To serve, poor the compote over the baked ricotta cake or turn the cooled ricotta cake out onto a plate and spoon over some of the lovely glossy compote. For an extra decoration place a whole star anise on top of each cake.

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