Since its cherry season I thought it was time to treat myself to a little afternoon baking session. This is my cherry, ricotta and almond cake inspired by versions by some of my favourite foodies Ravneet Gill and Esther Clark. I have a version of a ricotta cake which I turn to time and time again depending on what fruit is in season and it really is a one of my favourite recipes. The ricotta changes the texture of the sponge slightly keeping the cake lovely and moist and so light. It also gives it a light, creamy taste which works so well with the sharp, juicy cherries soaked in a little amaretto. Topped with some flaked almonds and demerara sugar for added crunch, this cake is so easy to whip uo. Served with a dollop of creme fraiche, you have a slice of summer heaven.

A little baking project for the weekend - a classic coffee walnut cake but with a cardamom twist. This won’t last long I promise.