Italian Ricotta and Cherry Cake

Beat the eggs and sugar in a bowl with an electric mixer until pale and fluffy.

Add the softened room-temperature butter and mix until smooth.

Fold in the ricotta and lemon zest (only the yellow part, as the white pith underneath can make it bitter).

Gently fold in the flour and baking powder with a spatula, being careful not to deflate the batter.

Fold most of the cherries into the batter and stir gently. If you are worried the cherries will release too much juice, toss them lightly in starch first.

Transfer the batter to a greased baking pan (prep it French-style: grease with butter, dust with flour, and tap out the excess). Scatter the remaining cherries on top, and dust with confectioners' sugar and flaked almonds.

Bake in the Grandchef on the BAKE mode at 170°C for 40–50 minutes. Check for doneness with a wooden skewer: it should come out dry with a few moist crumbs, but no wet batter.