Ricotta Pancake Sheet Cake with Stewed Cherries and Almonds

Name: Ricotta Pancake Sheet Cake with Stewed Cherries and Almonds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 15 oz (425 g) whole milk ricotta, at room temperature; 4 large eggs, at room temperature, separated into yolks and whites; ¾ cup (150 g) granulated sugar, divided; 1 lemon, zest finely grated (about 2 tablespoons); 1 tsp (5 ml) pure vanilla extract; 1 cup (125 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) kosher salt; 12 oz (340 g) fresh cherries, pitted, fresh or frozen (thawed if frozen); 3 tbsp (37 g) granulated sugar; 1 tbsp (15 ml) fresh lemon juice; ½ tsp (2½ ml) pure vanilla extract; ¼ tsp (½ g) ground cardamom (optional); ¾ cup (85 g) raw sliced almonds; ⅛ tsp (¾ g) kosher salt

From the MyKitchenBank Kitchen

A tender, fluffy sheet cake inspired by Italian ricotta pancakes, baked until golden and served warm with spiced stewed cherries and toasted almonds. Lemon zest brightens the delicate crumb, while ricotta keeps it moist without heaviness. Perfect for brunch or a light dessert.

Prep: 20 min
Cook: 30 min
Wait: 15 min
Total: 1 hr 5 min
Makes: One 9×13-inch sheet cake (8 slices)

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Ingredients

8 servings

For the cake
15 oz (425 g) whole milk ricotta, at room temperature
4 large eggs, at room temperature, separated into yolks and whites
¾ cup (150 g) granulated sugar, divided
1 lemon, zest finely grated (about 2 tablespoons)
1 tsp (5 ml) pure vanilla extract
1 cup (125 g) all-purpose flour
1½ tsp (7 g) baking powder
¼ tsp (1.5 g) kosher salt
For the stewed cherries
12 oz (340 g) fresh cherries, pitted, fresh or frozen (thawed if frozen)
3 tbsp (37 g) granulated sugar
1 tbsp (15 ml) fresh lemon juice
½ tsp (2.5 ml) pure vanilla extract
¼ tsp (0.5 g) ground cardamom (optional)
For serving
¾ cup (85 g) raw sliced almonds
⅛ tsp (0.8 g) kosher salt

Equipment (13)

9×13-inch (23×33 cm) baking pan
Parchment paper
Large mixing bowl
Medium mixing bowl
Whisk
Electric mixer or hand mixer
Wooden spoon
Rubber spatula
Small saucepan (for cherries)
Small dry skillet (for almonds)
Measuring cups and spoons
Zester or microplane
Toothpick or cake tester

Steps

Before you start

Preheat oven to 350°F (175°C)
Bring eggs to room temperature (about 20 minutes)
Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides
Prepare the stewed cherries before baking the cake so they're warm when served

1
Toast almonds
- Place sliced almonds in a small dry skillet over medium heat.
- Stir frequently for 3–4 minutes until fragrant and lightly golden.
- Transfer to a plate, season with a small pinch of salt, and set aside.
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Ready when: Almonds are fragrant and light golden brown
Tip: Watch closely—nuts burn quickly. Remove them while they still have a slight pale center for the best flavor.
2
Stew the cherries
- In a small saucepan over medium heat, combine pitted cherries, 3 tablespoons sugar, lemon juice, vanilla extract, and cardamom (if using).
- Stir gently and bring to a simmer.
- Cook for 5–7 minutes, stirring occasionally, until the cherries soften and release their juice, creating a loose syrup.
- The mixture should smell sweet and slightly spiced.
- Remove from heat and cover to keep warm.
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Ready when: Cherries are soft and have released their juice into a glossy syrup
Tip: Don't overcook or the cherries will fall apart. You want them tender but still intact.
3
Mix ricotta base
- In a large mixing bowl, whisk together room-temperature ricotta, 4 egg yolks, ½ cup of the granulated sugar, lemon zest, and vanilla extract until smooth and creamy, about 1 minute.
- The mixture should be pale and light.
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Ready when: Ricotta mixture is smooth, pale, and homogeneous
Tip: Use room-temperature ricotta and yolks so they blend smoothly without lumps.
4
Sift dry ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, and kosher salt.
- Set aside.
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Ready when: Flour is evenly combined with baking powder and salt
5
Whip egg whites
- In a separate large bowl (very clean and free of grease), whip 4 egg whites with an electric mixer on medium-high speed until soft peaks form, about 2 minutes.
- Gradually add the remaining ¼ cup sugar while beating, then continue beating until stiff, glossy peaks form, about 2 more minutes.
- The whites should be thick, shiny, and hold their shape.
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Ready when: Egg whites form stiff, glossy peaks that hold their shape
Tip: Any oil or egg yolk will prevent the whites from whipping properly. Use a clean, dry bowl and beaters.
6
Fold in flour and egg whites
- Add the flour mixture to the ricotta base and fold gently with a rubber spatula until just combined, about 10–15 folds.
- Then fold in the whipped egg whites in two additions, folding gently until barely visible streaks of white remain.
- Do not overmix or you'll deflate the egg whites and lose the cake's fluffy texture.
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Ready when: Batter is pale, airy, and streaked with white (a few white swirls are okay)
Tip: Fold, don't stir. Gentle folds preserve the air you've whipped into the egg whites, which makes the cake fluffy.
7
Prepare pan and pour batterOven 350°F / 175°C
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- Pour the batter into the prepared pan and spread gently with an offset spatula or the back of a spoon until level.
- Try not to press down—you want to keep the batter light and airy.
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Ready when: Batter is evenly spread in the pan
Tip: Parchment overhang makes it easy to lift the cake out. Don't grease the pan—parchment is enough.
8
Bake the cakeOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 28–32 minutes.
- The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs (not wet batter).
- The cake should feel set but still slightly springy when lightly touched.
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Ready when: Top is golden brown; toothpick inserted in center comes out clean or with a few moist crumbs
Tip: Don't open the oven door before 25 minutes—sudden temperature changes can cause the cake to sink.
9
Cool and serve
- Remove the pan from the oven and place on a wire rack or countertop.
- Let cool for 10–15 minutes, just until warm to the touch but still hot enough that the cake holds together well.
- If desired, dust lightly with powdered sugar.
- Cut into 8 pieces and serve warm, topped with a spoonful of stewed cherries and a handful of toasted almonds.
- Drizzle each serving with a touch of the cherry cooking liquid.
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Ready when: Cake is warm and set enough to cut cleanly
Tip: Serve while still warm for the best flavor and texture. The cake can also be served at room temperature, but warmth brings out the ricotta's delicate, custard-like quality.

Good to know

Tips

Ricotta is key to this cake's tender, almost creamy crumb. Whole milk ricotta (not part-skim) yields the best result. Let it come to room temperature so it incorporates smoothly without lumps.
Whipped egg whites are the main leavener here, not baking powder alone. Treat them gently when folding—they create the fluffy, almost pancake-like texture that defines this cake.
The stewed cherries add moisture and flavor, but if you prefer a drier cake, serve the cherries on the side and spoon them over just before eating.
This cake is excellent for brunch, served with whipped cream or a dollop of crème fraîche on the side if you'd like to make it more indulgent.

Make ahead

The stewed cherries can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently over low heat or in the microwave before serving. The cake is best served the day it's baked, but leftover cake can be wrapped and kept overnight at room temperature.

Storage & reheating

Room temperature: Cover cooled cake loosely with plastic wrap or place under a cake dome; keep for up to 1 day. Refrigerator: Wrap tightly in plastic wrap; keep for up to 2 days. Reheat gently before serving if desired. Freezer: Wrap tightly in plastic wrap, then foil; freeze for up to 1 month. Thaw at room temperature for 2–3 hours and serve at room temperature or gently warmed.

Substitutions

fresh cherries, pitted → fresh or frozen raspberries or blackberries. Use the same weight; these berries cook down faster, so reduce cooking time to 3–4 minutes to avoid mushiness.
raw sliced almonds → raw sliced pistachios or hazelnuts. Toast the same way for 3–4 minutes; pistachios add a subtle earthiness, hazelnuts add richness.
lemon → orange zest. Use the same amount for a sweeter, more citrusy cake that pairs beautifully with cherries.
ground cardamom → a pinch of ground cinnamon or nutmeg. Use half the amount (⅛ teaspoon) if substituting with cinnamon or nutmeg; they're more assertive than cardamom.