Cherry Berry Olive Oil Cake
Try this simply lovely cake. It's full of flavor and the texture is reminiscent of a classic Italian semolina cake. You can change the fruit if you wish -- we were being patriotic.
1 cup ricotta
⅓ cup fruity Unflavored, Blood Orange or Lemon Olive Oil
1 cup sugar
1 teaspoon orange zest
1 cup all purpose flour
½ cup almond flour (or just use additional all purpose flour)
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 1/2 cups sweet cherries, pitted
1 cup blueberries
Preheat the oven to 350 degrees. Oil a 9” cake pan and place a round of parchment on the bottom. Oil or spray with cooking spray.
In a bowl combine the first 5 ingredients, whisking out any large lumps of ricotta. Add the dry ingredients, and whisk together.
Pour into the prepared pan, and begin placing the cherries in concentric circles around the cake, starting at the outside edge until completely covered. Add the blueberries. You might need more or less fruit, depending on your preference. (It doesn't matter if some of them sink.)
Bake for 35-45 minutes, until moist crumbs cling to a toothpick when tested in the center.
Allow to cool 30 minutes before removing from the pan.
Top with powdered sugar if desired.
The cake will keep in an airtight container on the counter for 2 days, or in the fridge up to a week, if it lasts that long.