Ingredients

• 325g T45 wheat flour (plus 1 tsp for the tin)
• 250g soft brown sugar
• 240ml olive oil
• 250g ricotta cheese
• 4 eggs
• Juice and zest of 1 lemon
• Seeds of 1 vanilla pod
• 15g baking powder
• 250g blueberries (plus 10 extra for decorating)
• 250g cherries (plus 6 extra for decorating)
• 3 sprigs lemon thyme (plus 2 extra for garnish)
• 10g soft butter (for the tin)

Instructions

1. Prep the tin: Prepare your baking tin by lightly buttering it before dusting with a little flour.
2. Preheat the oven: Preheat your oven to 180°C (Gas Mark 4, fan-assisted).
3. Prep the fruit and herbs: 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. Whisk the eggs and sugar: In a large mixing bowl, mix together the lemon zest and sugar, then add the eggs. Whisk until frothy.
5. Add the wet ingredients: Add the lemon juice, olive oil, ricotta, thyme, and vanilla seeds to the bowl. Whisk until well combined.
6. Incorporate the dry ingredients and fruit: Sift the flour and baking powder, then incorporate a little at a time into the mixture, stirring gently with a spatula. Add half of the blueberries and cherries. Mix gently.
7. Transfer to the tin: Pour the mixture into your prepared tin 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: Bake for 50 minutes. Insert a skewer into the centre to check if it is cooked; it should come out clean.
9. Cool and garnish: Leave to cool completely, then garnish with the reserved cherries, blueberries, and sprigs of thyme. Dust with icing sugar and serve on its own or with a scoop of vanilla ice cream.