Cherry Cake with Blueberries

Prep time: 15 min
Cook time: 30 min
Serves: 8

Ingredients-

• 325 g / 11 ½ oz / 2 ¾ cups T45 wheat flour + 1 tsp for the mould
• 250 g / 8 ¾ oz / 1 ¼ cup brown sugar
• 24 cl / 8 fl oz olive oil
• 250 g / 8 ¾ oz ricotta cheese
• 4 eggs
• Juice and zest of one lemon
• Seeds of one vanilla pod
• 15 g / ½ oz baking powder
• 250 g / 8 ¾ oz blueberries + 10 for dressing
• 250 g / 8 ¾ oz cherries + 6 for dressing
• 3 sprigs lemon thyme + 2 for garnish
• 10 g / 1/3 oz soft butter for the mould

Directions-

1. Prepare the dish by lightly buttering it before dusting with flour.
2. Preheat oven to 180°C / 350°F / Gas Mark 4 (fan assisted).
3. Wash the fruit thoroughly. Extract the lemon zest and juice. Pit and halve the cherries. Reserve 6 whole cherries for garnishing. Chop the lemon thyme.
4. In a large bowl, mix together the lemon zest and sugar then add the eggs. Whisk until frothy.
5. Add the lemon juice, olive oil, ricotta, thyme and vanilla seeds. Whisk until well combined.
6. Sift the flour and baking powder, then incorporate a little at a time into the mixture, stirring gently with a spatula. Add half the blueberries and cherries. Mix gently.
7. Transfer the mixture to the dish and smooth the top with a spatula. Sprinkle the remaining blueberries and cherries over the top and push them lightly into the batter.
8. Bake for 50 minutes. Insert the tip of a knife to check if it is cooked; it should come out dry when inserted in the middle.
9. Leave to cool, then garnish with a few cherries, blueberries and sprigs of thyme. Sprinkle with icing sugar and serve on its own or with vanilla ice cream.

Tip: adapt the recipe according to the season and the fruit of the moment: plums, apricots, raspberries..