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Ingredients
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- 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
- 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..
