Cherry cake with blueberries

Cherry cake with blueberries

Preparation time: 15 minutes

Cooking time: 50 minutes

For 8 servings

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

Recipe:

·       Prepare the dish by lightly buttering it before dusting with flour.

·       Preheat oven to 180°C / 350°F / Gas Mark 4 (fan assisted).

·       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.

·       In a large bowl, mix together the lemon zest and sugar then add the eggs. Whisk until frothy.

·       Add the lemon juice, olive oil, ricotta, thyme and vanilla seeds. Whisk until well combined.

·       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.

·       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.

·       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.

·       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...