michelle picker cooks

This deliciously moist and buttery cake is neither too sweet nor too heavy to serve as a dessert.

You will first need to drain a jar of Morello cherries. Scatter them in a greased and paper-lined spring-form cake tin. In a food processor or mixer combine 1 cup of ricotta cheese, 285 g (10 oz) of almond meal, ¾ of a cup of polenta, ¾ of a cup of caster sugar, 2 large eggs, 100 g (3½ oz) of melted butter, 1 tablespoon of orange zest, the juice of 2 oranges and 1 teaspoon of bi-carb soda. Spread this mixture over the cherries and bake in a pre-heated 180C (375F) oven for one hour. Allow the cake to cool in the tin before turning onto a serving plate.