• Letitia Clark

Cherry, Ricotta, Olive Oil & Almond Cake

A whiff of Clafoutis.....but cake-like.



Another cake which demands little in terms of preparation, but delivers in both aesthetics and flavour. Cherries and ricotta are a classic combination, as are cherries and almonds, and both with good reason.


Makes 1 x 9inch cake, Serves 8-10


100g ground almonds

150g plain flour

2 tsp baking powder

200g sugar

250g ricotta

good pinch salt

200ml olive oil

4 eggs

Zest & juice of 1 large lemon

280g cherries, stoned

40g flaked almonds


Preheat the oven to 180.


Grease and line a 23cm Cake tin.


Toss the cherries in the lemon juice and zest and leave aside to macerate for a minute or two.


Place all of the cake ingredients (except the cherries and lemon zest & juice) in a blender and blend until a smooth batter is formed. (if you do not have a blender you can whisk everything together by hand with a balloon whisk, starting with the ricotta and oil to make sure there are no lumps in the ricotta, then adding the eggs and whisking, then finally whisking in the dry ingredients). Stir through half of the cherries.


Pour the batter into the prepared tin and spread it out evenly. Sprinkle over the remaining cherries and the flaked almonds.


Place the cake in the oven and bake until risen and golden, about 40-45 minutes. Insert a skewer to check for doneness (see note).


Sprinkle with icing sugar and serve.


Note: you can use frozen cherries if you wish, they work surprisingly well.